NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 oz Neufchatel cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 oz shredded part-skim mozzarella cheese

2 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the Greek yogurt, Neufchatel cheese, minced garlic, sea salt, black pepper, and red pepper flakes, stirring until the mixture is smooth and well-incorporated.

• 3

  Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove as much moisture as possible before measuring.

• 4

  Roughly chop the artichoke hearts and shred the cooked chicken breast into bite-sized pieces.

• 5

  Fold the spinach, artichokes, and chicken into the yogurt mixture until everything is evenly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish and smooth the top with a spatula.

• 7

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

• 8

  Bake for 20-25 minutes until the dip is heated through and the cheese on top has transformed into a bubbling golden crust.