NUTRITION

SERVINGS

INGREDIENTS

3 oz shredded chicken breast

0.5 cup non-fat Greek yogurt

0.5 cup artichoke hearts

1 cup baby spinach

1 tbsp parmesan cheese

0.5 oz mozzarella cheese

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

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, chopped spinach, parmesan cheese, garlic powder, onion powder, sea salt, black pepper, and lemon juice.

• 3

  Stir the mixture thoroughly until the spinach is evenly distributed and the chicken is well coated.

• 4

  Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.

• 5

  Sprinkle the shredded mozzarella cheese evenly over the surface of the dip.

• 6

  Place the dish in the oven and bake for 15 to 18 minutes until the dip is heated through and the mozzarella is melted and bubbly.

• 7

  While the dip is baking, slice the whole wheat pita into 8 triangular wedges and place them on a small baking sheet.

• 8

  Toast the pita wedges in the oven for the final 5 to 7 minutes of the dip's cooking time until they are slightly crisp.

• 9

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