Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked shredded chicken breast; 0.25 cup non-fat Greek yogurt; 0.25 cup low-fat cottage cheese; 1 cup frozen chopped spinach; 0.5 cup canned artichoke hearts; 2 tbsp grated parmesan cheese; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 cup baby carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip

Baked shredded chicken and artichokes are folded into a creamy Greek yogurt base for a bubbly and satisfying meal.

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NUTRITION

Protein

51.0g

Fat

8.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 cup baby carrots

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PREPARATION

1
Preheat your oven to 375°F.
2
Place the low-fat cottage cheese into a small blender or food processor and pulse until the texture is completely smooth and creamy.
3
Thaw the frozen chopped spinach and squeeze it firmly in a kitchen towel to remove as much excess moisture as possible.
4
In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, squeezed spinach, chopped artichoke hearts, parmesan cheese, minced garlic, sea salt, black pepper, and lemon juice.
5
Stir the mixture thoroughly until all ingredients are evenly distributed.
6
Transfer the dip into a small oven-safe baking dish and spread it into an even layer.
7
Bake for 20 to 25 minutes until the edges are golden brown and the dip is bubbly throughout.
8
Let the dip rest for 5 minutes before serving alongside fresh baby carrots for a crunchy and nutritious dipping option.