NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove as much excess moisture as possible.

• 4

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, squeezed spinach, chopped artichoke hearts, minced garlic, sea salt, black pepper, and onion powder.

• 5

  Stir in half of the shredded mozzarella cheese until the mixture is well combined.

• 6

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

• 7

  Sprinkle the remaining mozzarella and the grated parmesan cheese over the top of the dip.

• 8

  Bake for 20 to 25 minutes until the dip is heated through and the cheese on top is bubbly and lightly browned.

• 9

  While the dip bakes, slice the whole wheat pita into triangles and toast them in the oven or a toaster until crisp.

• 10

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