NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup Greek yogurt

1 oz cream cheese

1 cup frozen spinach

0.5 cup artichoke hearts

2 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Ensure the frozen spinach is thawed and squeezed completely dry using a kitchen towel to remove all excess moisture.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, softened cream cheese, olive oil, lemon juice, minced garlic, sea salt, black pepper, and onion powder until the base is smooth and creamy.

• 4

  Stir in the cooked shredded chicken breast, chopped artichoke hearts, and the dried spinach until everything is thoroughly combined.

• 5

  Transfer the mixture into a small oven-safe ramekin or baking dish, smoothing the top with a spatula.

• 6

  Evenly sprinkle the grated Parmesan cheese over the top of the mixture.

• 7

  Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top has formed a beautiful golden-brown crust.

• 8

  Allow to cool for 5 minutes before serving as a standalone meal or with fresh cucumber slices for added crunch.