NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.5 cup low-fat cottage cheese

1 oz cooked chicken breast, shredded

1 cup frozen chopped spinach, thawed and squeezed dry

0.5 cup canned artichoke hearts, chopped

1 tbsp grated parmesan cheese

1 medium whole wheat pita

1 clove garlic, minced

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

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.

• 3

  In a medium mixing bowl, stir together the smooth cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and onion powder.

• 4

  Fold in the shredded chicken, chopped artichoke hearts, and the well-squeezed spinach until the mixture is uniform.

• 5

  Transfer the mixture into a small oven-safe baking dish and sprinkle the top with grated parmesan cheese.

• 6

  Bake for 15 to 20 minutes until the dip is heated through and the top begins to turn golden.

• 7

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

• 8

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