YOUR SOLIN GENERATED RECIPE
Baked High-Protein Spinach Artichoke Dip
Creamy Greek yogurt and blended cottage cheese baked with tender artichokes and vibrant spinach for a bubbly, protein-packed dip served with crisp vegetable sticks.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.25 cup Low-fat cottage cheese
2.5 oz Cooked shredded chicken breast
0.5 cup Canned artichoke hearts
1 cup Fresh baby spinach
1 tbsp Grated parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Carrot sticks
1 cup Cucumber slices
PREPARATION
Preheat your oven to 375°F (190°C).
Place the low-fat cottage cheese into a small blender or food processor and pulse until completely smooth and creamy.
In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, shredded chicken breast, chopped artichoke hearts, and chopped baby spinach.
Stir in the garlic powder, onion powder, sea salt, and black pepper until the mixture is well-incorporated.
Transfer the mixture into a small oven-safe ramekin or baking dish and spread it evenly.
Top the dip with a sprinkle of grated parmesan cheese for a savory crust.
Bake for 15-20 minutes until the edges are bubbling and the top is lightly golden brown.
Remove from the oven and let it sit for 2 minutes before serving alongside fresh carrot sticks and cucumber slices.