NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

2 oz Cooked shredded chicken breast

0.5 cup Canned artichoke hearts

2 cup Fresh baby spinach

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the fresh baby spinach in a skillet over medium heat with a splash of water and cook until wilted, then squeeze out all excess liquid and chop finely.

• 3

  Place the low-fat cottage cheese into a blender and pulse until the texture is completely smooth and creamy.

• 4

  In a medium-sized mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken breast, chopped artichoke hearts, wilted spinach, minced garlic, sea salt, and black pepper.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 6

  Sprinkle the grated parmesan cheese over the top of the dip.

• 7

  Bake for 15 to 20 minutes until the dip is bubbling and the cheese on top has turned a light golden brown.

• 8

  While the dip is baking, cut the whole wheat pita into eight wedges and toast them in the oven for 5 minutes until crisp.

• 9

  Serve the hot spinach artichoke dip immediately with the toasted pita wedges for dipping.