NUTRITION

SERVINGS

INGREDIENTS

2 oz Cooked shredded chicken breast

0.25 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

2 tbsp Grated parmesan cheese

1 cup Frozen chopped spinach, thawed and squeezed dry

0.5 cup Canned artichoke hearts, drained and chopped

1 clove Garlic, minced

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the smoothed cottage cheese, Greek yogurt, shredded chicken, spinach, artichokes, minced garlic, sea salt, and black pepper.

• 4

  Stir in 1 tablespoon of the grated parmesan cheese until well incorporated.

• 5

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining 1 tablespoon of parmesan cheese evenly over the top.

• 6

  Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is lightly browned and bubbling.

• 7

  While the dip is baking, cut the whole wheat pita into 8 triangles and toast them in a toaster oven or on a baking sheet until they are crisp and golden.

• 8

  Remove the dip from the oven and serve immediately alongside the warm, toasted pita triangles.