NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

1 medium Whole wheat pita

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, cottage cheese, garlic powder, onion powder, sea salt, and black pepper until the base is smooth and creamy.

• 3

  Finely chop the fresh baby spinach and the drained artichoke hearts.

• 4

  Fold the shredded cooked chicken breast, chopped spinach, and artichoke hearts into the yogurt mixture until everything is thoroughly combined.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 6

  Sprinkle the grated parmesan cheese over the top of the dip.

• 7

  Place the dish in the oven and bake for 15 to 20 minutes, or until the edges are bubbly and the cheese on top has turned a light golden brown.

• 8

  While the dip is baking, slice the whole wheat pita into eight wedges and toast them in a dry skillet over medium heat or in the oven until they are crisp.

• 9

  Remove the dip from the oven and serve immediately while hot with the toasted pita wedges for dipping.