NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a mixing bowl, stir together the smoothed cottage cheese, Greek yogurt, minced garlic, sea salt, and black pepper.

• 4

  Chop the fresh baby spinach and the drained artichoke hearts into bite-sized pieces.

• 5

  Fold the shredded chicken, chopped spinach, and artichoke hearts into the yogurt mixture until evenly distributed.

• 6

  Transfer the mixture into a small oven-safe ramekin or baking dish and sprinkle the parmesan cheese over the top.

• 7

  Bake for 15 to 20 minutes until the edges are bubbling and the top is lightly browned.

• 8

  While the dip is baking, slice the pita bread into 8 triangles and toast them in the oven or a toaster until crisp.

• 9

  Remove the dish from the oven and serve the hot dip immediately with the toasted pita triangles.