NUTRITION

SERVINGS

INGREDIENTS

2 oz Cooked shredded chicken breast

0.25 cup Non-fat Greek yogurt

0.5 cup Frozen spinach, thawed and squeezed dry

0.5 cup Canned artichoke hearts, chopped

0.5 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 clove Garlic

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

  In a medium-sized mixing bowl, combine the shredded chicken breast, non-fat Greek yogurt, squeezed spinach, and chopped artichoke hearts.

• 3

  Mince the garlic clove and add it to the bowl along with the sea salt and black pepper.

• 4

  Stir in half of the mozzarella cheese and all of the parmesan cheese until the mixture is well combined.

• 5

  Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.

• 6

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

• 7

  Place the dish in the oven and bake for 15-20 minutes, or until the dip is heated through and the cheese on top is bubbly and slightly browned.

• 8

  While the dip is baking, slice the whole wheat pita into eight triangles.

• 9

  Toast the pita triangles in a dry skillet over medium heat or on a baking sheet in the oven for 3-5 minutes until they are crisp.

• 10

  Remove the dip from the oven and serve immediately with the warm, toasted pita triangles for dipping.