NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1.25 oz shredded chicken breast

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 medium whole wheat pita

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the low-fat cottage cheese in a blender or food processor and pulse until the texture is completely smooth and creamy.

• 3

  In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, shredded chicken breast, thawed and squeezed-dry spinach, chopped artichoke hearts, minced garlic, sea salt, black pepper, onion powder, and lemon juice.

• 4

  Stir the mixture vigorously until all ingredients are thoroughly incorporated and the chicken is evenly distributed.

• 5

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

• 6

  Sprinkle the grated parmesan cheese evenly over the surface of the dip.

• 7

  Bake for 18-20 minutes, or until the dip is bubbling and the cheese on top has turned a light golden brown.

• 8

  While the dip is baking, toast the whole wheat pita in a toaster or oven until it is crisp and firm.

• 9

  Slice the toasted pita into eight triangular wedges and serve immediately with the hot spinach artichoke dip.