Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 0.25 cup nonfat Greek yogurt; 0.5 cup canned artichoke hearts; 1 cup fresh baby spinach; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes; 1 medium whole wheat pita

Baked Spinach Artichoke Dip with Toasted Pita

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 with Toasted Pita

Shredded chicken and artichokes baked in a creamy Greek yogurt base until bubbly and golden, served with crisp toasted pita wedges.

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NUTRITION

Protein

53.2g

Fat

8.3g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 medium whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, chopped spinach, minced garlic, and parmesan cheese.
3
Season the mixture with sea salt, black pepper, and red pepper flakes, stirring until well combined.
4
Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.
5
Bake for 15 to 18 minutes, or until the dip is heated through and the top begins to turn a light golden brown.
6
While the dip is baking, slice the whole wheat pita into eight triangles and toast them in a toaster oven or dry skillet until they are crunchy.
7
Remove the dip from the oven and serve immediately alongside the warm pita wedges.