NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked chicken breast, shredded

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup canned artichoke hearts, chopped

1 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 clove garlic, minced

1 tsp lemon juice

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

  In a medium-sized mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, minced garlic, lemon juice, sea salt, and black pepper.

• 3

  Roughly chop the fresh baby spinach and fold it into the mixture along with the grated parmesan cheese and half of the shredded mozzarella.

• 4

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 5

  Sprinkle the remaining mozzarella cheese over the top of the dip.

• 6

  Bake for 15 to 20 minutes, or until the cheese is melted and the edges of the dip are bubbling.

• 7

  While the dip is in the oven, cut the whole wheat pita into small triangles and toast them in a dry skillet or on a baking sheet until they are crisp and warm.

• 8

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