Name: Creamy spinach artichoke dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz roasted chicken meat, shredded; 1/3 cup nonfat Greek yogurt; 2 tbsp low-fat cream cheese; 1 1/2 tbsp grated Parmesan cheese; 3 oz frozen spinach, thawed and squeezed dry; 3.5 oz canned artichoke hearts, drained and chopped; 1 clove garlic, minced; 2 slices baguette, cut into 1/2-inch slices; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

480 calories

Protein: 48g; 40% of calories
Carbs: 41g; 34% of calories
Fat: 14g; 25% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 375°F. In a medium bowl, combine the shredded chicken, Greek yogurt, cream cheese, spinach, artichoke hearts, minced garlic, salt, pepper, and half the Parmesan. Stir until the mixture is uniform.
Transfer the chicken mixture to a 1-cup ramekin or small oven-safe dish. Sprinkle the remaining Parmesan over the top. Place the dish in the oven and bake for 10 minutes. Prepare the baguette slices on a small baking sheet while the dip starts to cook.
Add the baking sheet with the baguette slices to the oven. Continue baking the dip and the bread for 8 minutes more until the dip is bubbling at the edges and the bread is crisp and lightly golden. Done when hot in the center, 165°F.
Remove the ramekin and the baking sheet from the oven. Let the dip rest for 2 minutes to set slightly before serving with the toasted baguette slices.

Nutrition

Ingredients

Instructions

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