NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

1 medium Whole wheat pita

1 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Place the fresh spinach in a small skillet with a splash of water and cook over medium heat until wilted, then squeeze out all excess moisture and chop finely.

• 3

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

• 4

  Stir the mixture until well combined and transfer it into a small oven-safe baking dish or ramekin.

• 5

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

• 6

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

• 7

  While the dip bakes, brush the whole wheat pita with olive oil, cut it into eight wedges, and toast in the oven for 5-7 minutes until crunchy.

• 8

  Serve the hot spinach artichoke dip immediately with the warm pita wedges for dipping.