NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.33 cup low-fat cottage cheese

1 cup frozen chopped spinach

1 cup canned artichoke hearts

2 tbsp grated Parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 medium garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

0.5 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

  Thaw the frozen spinach and squeeze it firmly through a clean kitchen towel to remove all excess moisture.

• 4

  Drain the canned artichoke hearts and roughly chop them into bite-sized pieces.

• 5

  In a medium-sized mixing bowl, combine the blended cottage cheese, Greek yogurt, squeezed spinach, chopped artichokes, minced garlic, half of the mozzarella, and all of the Parmesan.

• 6

  Add the sea salt, black pepper, and red pepper flakes to the bowl and stir until the mixture is well combined.

• 7

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining mozzarella cheese over the top.

• 8

  Bake for 20 to 25 minutes until the dip is bubbly and the cheese on top has turned a light golden brown.

• 9

  While the dip is baking, slice the whole wheat pita into wedges and toast them in the oven or a toaster until they are crisp.

• 10

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