NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Cooked chicken breast

0.4 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 medium Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the smoothed cottage cheese, non-fat Greek yogurt, minced garlic, sea salt, black pepper, and onion powder.

• 4

  Roughly chop the fresh spinach and dice the canned artichoke hearts, then fold them into the yogurt mixture along with the shredded cooked chicken breast.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it evenly.

• 6

  Sprinkle the Parmesan cheese over the top and bake for 15-18 minutes until the dip is hot and the edges are bubbling.

• 7

  While the dip is baking, cut the whole wheat pita bread into eight triangles and toast them in the oven on a separate tray for 5-7 minutes until they are crisp and golden.

• 8

  Remove the dip from the oven and serve immediately with the warm, toasted pita triangles for dipping.