NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

0.25 cup low-fat cottage cheese

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

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

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

• 3

  In a medium-sized mixing bowl, combine the smoothed cottage cheese, Greek yogurt, minced garlic, sea salt, and black pepper.

• 4

  Roughly chop the fresh spinach and the artichoke hearts, then fold them into the yogurt mixture along with the shredded chicken.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it evenly.

• 6

  Sprinkle the shredded mozzarella and grated parmesan over the top of the dip.

• 7

  Bake for 15 to 20 minutes, or until the cheese is melted and the edges are beginning to bubble.

• 8

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

• 9

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