NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup plain nonfat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen chopped 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

  Place the low-fat cottage cheese in a small blender or food processor and pulse until completely smooth and creamy.

• 3

  Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

• 4

  In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, blended cottage cheese, squeezed spinach, and chopped artichoke hearts.

• 5

  Stir in the garlic powder, onion powder, sea salt, and black pepper until the mixture is uniform.

• 6

  Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 7

  Bake for 15-20 minutes until the dip is heated through and the cheese on top is lightly golden.

• 8

  While the dip bakes, cut the whole wheat pita into triangles and toast them in a toaster oven or on a baking sheet until they are crispy.

• 9

  Serve the hot dip immediately with the toasted pita triangles for dipping.