NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup fresh baby spinach

0.25 cup canned artichoke hearts

1 tbsp grated parmesan cheese

2 tbsp shredded mozzarella cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a medium mixing bowl, combine the smooth cottage cheese, Greek yogurt, shredded chicken breast, chopped baby spinach, and chopped artichoke hearts.

• 4

  Stir in the garlic powder, onion powder, sea salt, black pepper, and grated parmesan cheese until the mixture is well combined.

• 5

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

• 6

  Sprinkle the shredded mozzarella cheese over the top of the dip.

• 7

  Bake for 15-20 minutes until the dip is heated through and the cheese on top is bubbly and lightly golden.

• 8

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

• 9

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