NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked shredded chicken breast

0.5 cup Non-fat Greek yogurt

0.5 cup Canned artichoke hearts

0.5 cup Frozen chopped spinach

1 tbsp Grated parmesan cheese

1 medium Whole wheat pita

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the whole wheat pita into eight triangles and place them in a single layer on a baking sheet.

• 3

  Toast the pita triangles in the oven for 6-8 minutes until they are golden and crispy.

• 4

  While the pita toasts, thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture.

• 5

  Finely chop the canned artichoke hearts and mince the garlic clove.

• 6

  In a medium mixing bowl, combine the Greek yogurt, shredded chicken, squeezed spinach, and chopped artichokes.

• 7

  Stir in the grated parmesan, minced garlic, lemon juice, sea salt, black pepper, and onion powder until the mixture is uniform.

• 8

  Transfer the dip into a small oven-safe ramekin or baking dish.

• 9

  Bake the dip for 12-15 minutes until it is heated through and the edges begin to bubble.

• 10

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