NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup nonfat Greek yogurt

1 oz neufchatel cheese

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 cup cucumber

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Finely dice the chicken breast into small, bite-sized pieces and set aside.

• 3

  Heat the olive oil in a small skillet over medium heat. Add the minced garlic and chopped baby spinach, sautéing until the spinach is completely wilted.

• 4

  In a medium-sized mixing bowl, combine the nonfat Greek yogurt, softened Neufchatel cheese, chopped artichoke hearts, sea salt, black pepper, and onion powder until smooth.

• 5

  Fold the sautéed spinach and the diced chicken breast into the yogurt mixture until everything is evenly coated.

• 6

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

• 7

  Sprinkle the grated parmesan cheese evenly over the top to create the crust.

• 8

  Bake for 18-20 minutes, or until the dip is bubbling and the parmesan has formed a golden-brown crust.

• 9

  While the dip bakes, slice the cucumber into thick rounds.

• 10

  Remove the dish from the oven and serve immediately with the fresh cucumber slices for dipping.