NUTRITION

SERVINGS

INGREDIENTS

0.75 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 oz cooked shredded chicken breast

1 cup frozen chopped spinach

1 cup canned artichoke hearts

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

  Thaw the frozen spinach and squeeze it thoroughly in a clean kitchen towel to remove all excess moisture.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  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.

• 8

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