YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Chicken Dip
Tender shredded chicken baked into a creamy spinach and artichoke base, creating a bubbly and savory meal served with crisp bell pepper dippers.
INGREDIENTS
4 oz Cooked chicken breast
0.25 cup Non-fat Greek yogurt
0.5 cup Canned artichoke hearts
0.5 cup Frozen spinach
1 tbsp Grated parmesan cheese
1 oz Shredded mozzarella cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Red bell pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to remove all excess moisture.
In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, chopped artichoke hearts, squeezed spinach, minced garlic, parmesan cheese, sea salt, and black pepper.
Stir the mixture until all ingredients are thoroughly incorporated and the chicken is well coated with the yogurt and cheese.
Transfer the mixture into a small oven-safe baking dish or ramekin, spreading it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top of the chicken mixture.
Place the dish in the oven and bake for 15 to 20 minutes, or until the mozzarella is melted and the edges are starting to bubble.
While the dip is baking, slice the red bell pepper into wide, sturdy strips for dipping.
Remove the dish from the oven and serve immediately alongside the fresh bell pepper strips.