NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked chicken breast, shredded

0.33 cup nonfat Greek yogurt

2 tbsp low-fat cottage cheese

1 cup frozen spinach, thawed and squeezed dry

0.5 cup canned artichoke hearts, chopped

1 tbsp grated parmesan 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

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small blender or food processor, pulse the cottage cheese until completely smooth and creamy.

• 3

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

• 4

  Transfer the mixture to a small oven-safe ramekin or baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 5

  Bake for 15-20 minutes, or until the dip is heated through and the cheese on top is lightly browned and bubbly.

• 6

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

• 7

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