NUTRITION

SERVINGS

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 tbsp light cream cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts in water

1 clove garlic

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

  Finely chop the fresh baby spinach and the drained artichoke hearts into small pieces.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, light cream cheese, parmesan, chopped spinach, artichokes, minced garlic, sea salt, and black pepper.

• 4

  Stir the mixture until all ingredients are thoroughly incorporated and the texture is creamy.

• 5

  Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.

• 6

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

• 7

  While the dip is baking, slice the whole wheat pita into eight triangles and place them on a separate baking sheet.

• 8

  Toast the pita triangles in the oven for the final 5 minutes of the dip's cooking time until they are warm and slightly crispy.

• 9

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