Name: Baked spinach artichoke dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, finely chopped; 1/4 cup 2% cottage cheese, blended until smooth; 2 tbsp nonfat Greek yogurt; 1 1/2 tbsp shredded mozzarella; 2 tsp grated parmesan; 3 oz frozen chopped spinach, thawed and squeezed very dry; 3 oz canned artichoke hearts, drained, patted dry, and chopped; 1 clove garlic, minced; 1 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes; 1 white pita bread, cut into wedges

Nutrition

Per serving

458 calories

Protein: 49g; 42% of calories
Carbs: 48g; 42% of calories
Fat: 8g; 16% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F. In a mixing bowl, combine the blended cottage cheese, Greek yogurt, lemon juice, minced garlic, half the salt, the black pepper, and red pepper flakes.
Fold the finely chopped chicken, squeezed spinach, and chopped artichoke hearts into the cheese mixture. Add the remaining salt and stir until the ingredients are evenly distributed.
Transfer the mixture to a 2-cup baking dish and spread it about 1 inch deep. Place in the oven and bake for 10 minutes.
Remove the dish from the oven and stir the dip once, then re-spread it into an even layer. Sprinkle the mozzarella and parmesan over the top. Return the dish to the oven and bake until bubbling at the edges. Done when chicken is opaque and center of the dip is steaming, 165°F.
During the last 5 minutes of baking, place the pita wedges on a small tray in the oven. Bake, turning once, until they are warm and slightly crisp at the edges. Serve the dip hot with the pita for dipping.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes