Name: Baked spinach and artichoke dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken breast, finely diced; 1/2 cup nonfat Greek yogurt; 2 tbsp shredded part-skim mozzarella cheese; 1 1/2 tbsp grated Parmesan cheese; 2.5 oz frozen chopped spinach, thawed and squeezed dry; 3 oz canned artichoke hearts, drained and chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 3 high protein pita breads, cut into wedges; 4 olive oil cooking sprays

Nutrition

Per serving

478 calories

Protein: 58g; 44% of calories
Carbs: 46g; 34% of calories
Fat: 13g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. In a mixing bowl, combine the diced chicken, Greek yogurt, half the mozzarella, the Parmesan, spinach, artichoke hearts, garlic, salt, and pepper. Stir until well combined.
Transfer the mixture to a small baking dish and top with the remaining mozzarella. Place the dish in the oven and bake for 20 minutes until the chicken is cooked through and the cheese is bubbly. Done when opaque in the center, 165°F.
While the dip bakes, arrange pita wedges on a half-sheet pan and coat lightly with cooking spray. Just before the dip is ready, place the pan in the oven and toast for 8 minutes until crisp.

Nutrition

Ingredients

Instructions

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