NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 tbsp light cream cheese

0.5 cup canned artichoke hearts

0.5 cup frozen spinach

1 clove garlic

1 tbsp parmesan cheese

1 medium whole wheat pita

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

  Thaw the frozen spinach and squeeze it very dry using a clean kitchen towel to remove all excess moisture.

• 3

  Roughly chop the canned artichoke hearts and finely mince the garlic clove.

• 4

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

• 5

  Stir the mixture vigorously until the cream cheese and yogurt are fully incorporated and the ingredients are evenly distributed.

• 6

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

• 7

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

• 8

  Bake for 15 to 20 minutes until the dip is heated through and the cheese on top has turned a light golden brown.

• 9

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

• 10

  Remove the dip from the oven and serve immediately alongside the warm toasted pita triangles.