NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 oz Grated parmesan cheese

4 oz Artichoke hearts

2 cup Fresh baby spinach

1 whole Whole wheat pita

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 (190°C).

• 2

  Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

• 3

  Steam or sauté the baby spinach until fully wilted, then place it in a clean kitchen towel and squeeze out as much liquid as possible before roughly chopping.

• 4

  Drain the artichoke hearts and chop them into bite-sized pieces.

• 5

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, grated parmesan, chopped artichokes, wilted spinach, minced garlic, sea salt, black pepper, and onion powder.

• 6

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

• 7

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

• 8

  While the dip is baking, slice the whole wheat pita into eight wedges and toast them in the oven or a toaster until crisp.

• 9

  Remove the dip from the oven and serve immediately with the warm pita wedges for dipping.