NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Cooked chicken breast

0.33 cup Nonfat Greek yogurt

1 cup Frozen spinach

1 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

1 oz Shredded mozzarella cheese

1 medium 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

  Thaw the frozen spinach and place it in a clean kitchen towel, squeezing firmly to remove as much liquid as possible.

• 3

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

• 4

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

• 5

  Fold in the grated parmesan cheese and half of the shredded mozzarella until well combined.

• 6

  Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella cheese.

• 7

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

• 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 crisp.

• 9

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