YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip
Shredded chicken breast baked into a creamy spinach and artichoke base, creating a bubbly and savory high-protein meal served with crisp bell pepper dippers.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup nonfat Greek yogurt
0.5 cup canned artichoke hearts
1 cup frozen spinach
1 tbsp parmesan cheese
1 oz part-skim 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).
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess liquid.
Roughly chop the artichoke hearts and shred or finely dice the cooked chicken breast.
In a medium mixing bowl, stir together the Greek yogurt, minced garlic, sea salt, black pepper, and parmesan cheese.
Fold the squeezed spinach, chopped artichokes, and shredded chicken into the yogurt mixture until thoroughly combined.
Transfer the mixture into a small oven-safe ramekin or baking dish and sprinkle the mozzarella cheese evenly over the top.
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is melted and bubbly.
While the dip bakes, slice the red bell pepper into wide strips to use as dippers.
Remove the dish from the oven and serve immediately with the fresh pepper strips.