NUTRITION

SERVINGS

INGREDIENTS

2 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

0.5 cup Frozen spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Place the cottage cheese in a blender and process until completely smooth.

• 3

  In a medium bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, thawed spinach (squeezed dry), and chopped artichoke hearts.

• 4

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

• 5

  Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 6

  Bake for 15-20 minutes until the dip is hot and the cheese is lightly golden.

• 7

  While the dip bakes, cut the whole wheat pita into eight triangles and place them on a baking sheet.

• 8

  Toast the pita triangles in the oven during the final 5-7 minutes of the dip's cooking time until they are crispy.

• 9

  Remove from the oven and serve the hot dip immediately with the toasted pita triangles.