NUTRITION

SERVINGS

INGREDIENTS

0.75 cup nonfat Greek yogurt

0.5 cup low-fat cottage cheese

2 cups fresh baby spinach

1 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Roughly chop the fresh baby spinach and the canned artichoke hearts into bite-sized pieces.

• 4

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

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it evenly with a spatula.

• 6

  Sprinkle the shredded mozzarella and grated parmesan cheese over the top of the spinach mixture.

• 7

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

• 8

  While the dip bakes, cut the whole wheat pita into eight wedges and toast them in a toaster oven or on a baking sheet until crisp and golden.

• 9

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