NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

0.25 tbsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Roughly chop the fresh baby spinach and the drained artichoke hearts into bite-sized pieces.

• 3

  In a medium mixing bowl, combine the shredded chicken breast, non-fat Greek yogurt, chopped artichokes, chopped spinach, garlic powder, sea salt, and black pepper.

• 4

  Stir in half of the mozzarella cheese and all of the grated parmesan cheese until the mixture is well combined.

• 5

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining mozzarella cheese evenly over the top.

• 6

  Place the dish in the oven and bake for 15-20 minutes until the dip is heated through and the cheese on top is bubbly and lightly browned.

• 7

  While the dip is baking, brush the whole wheat pita with olive oil, cut it into triangles, and place them on a separate baking sheet.

• 8

  Toast the pita triangles in the oven during the last 5-7 minutes of the dip's cooking time until they are crunchy and golden.

• 9

  Remove both from the oven and serve the warm spinach artichoke dip immediately with the toasted pita wedges.