NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 oz Cooked chicken breast

1 cup Frozen spinach

0.5 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Thaw the frozen spinach and squeeze out all excess moisture using a clean kitchen towel.

• 3

  Roughly chop the canned artichoke hearts and mince the garlic clove.

• 4

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

• 5

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, prepared spinach, chopped artichokes, garlic, salt, pepper, and red pepper flakes.

• 6

  Fold in 1 tablespoon of the parmesan cheese into the mixture.

• 7

  Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining 1 tablespoon of parmesan on top.

• 8

  Bake for 20-25 minutes until the dip is heated through and the cheese on top is lightly golden.

• 9

  While the dip bakes, cut the pita into triangles and toast in the oven or a toaster until crisp.

• 10

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