NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

0.5 oz shredded mozzarella cheese

1 clove garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh baby spinach and the canned artichoke hearts, ensuring the artichokes are well-drained.

• 3

  In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped spinach, chopped artichokes, minced garlic, sea salt, black pepper, and 1 tablespoon of the parmesan cheese.

• 4

  Stir the mixture until all ingredients are thoroughly incorporated and the chicken is evenly coated in the yogurt base.

• 5

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

• 6

  Sprinkle the remaining 1 tablespoon of parmesan and the shredded mozzarella cheese over the top of the dip.

• 7

  Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and the edges are bubbling.

• 8

  While the dip is baking, toast the whole wheat pita in a toaster or oven until slightly crisp, then cut into eight triangles.

• 9

  Remove the dip from the oven and let it sit for 2 minutes before serving warm with the toasted pita triangles.