NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1.5 oz Part-skim mozzarella cheese

2 tbsp Grated parmesan cheese

1 cup Frozen chopped spinach

1 cup Canned artichoke hearts

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded mozzarella, and 1 tablespoon of the parmesan cheese.

• 4

  Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture before adding it to the bowl.

• 5

  Drain and roughly chop the artichoke hearts, then fold them into the cheese mixture along with the minced garlic, red pepper flakes, sea salt, and black pepper.

• 6

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

• 7

  Bake for 20-25 minutes until the edges are bubbling and the top is lightly browned.

• 8

  While the dip bakes, slice the whole wheat pita into triangles and toast them in the oven or a toaster until crisp.

• 9

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