NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Greek yogurt

0.5 cup Low-fat cottage cheese

2 oz Cooked chicken breast

1 tbsp Parmesan cheese

1 cup Frozen spinach

0.5 cup Artichoke hearts

1 medium Whole wheat pita

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Lemon juice

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 the texture is completely smooth.

• 3

  In a medium-sized mixing bowl, combine the smooth cottage cheese, Greek yogurt, shredded cooked chicken, thawed and squeezed spinach, and chopped artichoke hearts.

• 4

  Stir in the garlic powder, onion powder, sea salt, black pepper, and lemon juice until the mixture is well incorporated.

• 5

  Transfer the mixture into a small oven-safe baking dish and sprinkle the parmesan cheese evenly across the top.

• 6

  Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is lightly golden.

• 7

  While the dip is in the oven, cut the whole wheat pita into wedges and toast them in a toaster oven or on a baking sheet until they are crisp.

• 8

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