YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Tender shredded chicken baked in a creamy, garlic-infused spinach and artichoke sauce until bubbly and golden brown.
INGREDIENTS
4 oz cooked and shredded chicken breast
0.5 cup non-fat Greek yogurt
0.25 cup shredded part-skim mozzarella cheese
1 cup fresh spinach
0.5 cup canned artichoke hearts
1 tsp olive oil
1 tsp minced garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 cup sliced bell peppers
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the minced garlic and fresh spinach until the leaves are fully wilted.
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped artichoke hearts, and half of the mozzarella cheese.
Fold the sautéed spinach and garlic into the chicken mixture, then season with the sea salt and black pepper.
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining mozzarella cheese evenly over the top.
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
Serve the warm dip immediately alongside sliced bell peppers for a crunchy and nutritious meal.