NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked chicken breast

0.25 cup Nonfat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

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

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

• 3

  In a medium mixing bowl, stir together the smooth cottage cheese, nonfat Greek yogurt, garlic powder, sea salt, and black pepper.

• 4

  Roughly chop the fresh baby spinach and the drained artichoke hearts.

• 5

  Fold the shredded chicken breast, chopped spinach, and artichoke hearts into the yogurt mixture until well combined.

• 6

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

• 7

  Bake for 15 to 20 minutes, or 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 triangles and toast them in a dry skillet or toaster oven until crisp.

• 9

  Remove the dip from the oven and serve immediately alongside the warm toasted pita triangles.