NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Cooked shredded chicken breast

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

1 medium Whole wheat pita bread

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium bowl, combine the shredded chicken, Greek yogurt, chopped spinach, chopped artichoke hearts, minced garlic, sea salt, black pepper, and onion powder.

• 3

  Fold in half of the shredded mozzarella cheese until the mixture is well combined.

• 4

  Transfer the mixture into a small oven-safe baking dish and smooth the top with a spatula.

• 5

  Sprinkle the remaining mozzarella and the parmesan cheese evenly over the top of the dip.

• 6

  Bake for 18 minutes until the cheese is bubbly and the edges are starting to turn golden brown.

• 7

  While the dip bakes, slice the pita bread into eight triangles and toast them in the oven for 5 minutes until crisp.

• 8

  Remove the dish from the oven and serve the hot dip immediately with the toasted pita wedges.