NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1.5 oz Cooked chicken breast

2 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

1 tbsp Grated parmesan cheese

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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 blender or food processor and pulse until completely smooth and creamy.

• 3

  Finely chop the fresh baby spinach and the canned artichoke hearts.

• 4

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, chopped spinach, artichokes, shredded chicken breast, minced garlic, lemon juice, sea salt, and black pepper.

• 5

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

• 6

  Sprinkle the grated parmesan cheese over the top of the dip.

• 7

  Bake for 15-20 minutes until the dip is heated through and the top is slightly golden and bubbly.

• 8

  While the dip bakes, cut the whole wheat pita into triangles and toast them in a toaster oven or on a baking sheet until crispy.

• 9

  Serve the warm dip immediately with the toasted pita triangles for dipping.