NUTRITION

SERVINGS

INGREDIENTS

2 cup fresh spinach

0.5 cup canned artichoke hearts

2 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp crushed red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant.

• 3

  Add the fresh spinach to the skillet and cook until completely wilted, then transfer to a clean kitchen towel to squeeze out all excess moisture before roughly chopping.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, cottage cheese, lemon juice, sea salt, black pepper, and red pepper flakes until the base is smooth and creamy.

• 5

  Stir the chopped artichoke hearts, shredded chicken breast, and the prepared spinach into the yogurt mixture until well combined.

• 6

  Transfer the mixture into your baking dish, spreading it out into an even layer with a spatula.

• 7

  Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of the dip.

• 8

  Bake for 15 to 20 minutes until the edges are bubbling and the cheese topping has turned a beautiful golden brown.