NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 clove garlic

1 medium whole wheat pita

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh spinach and drain the artichoke hearts well before roughly chopping them.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped spinach, artichokes, minced garlic, parmesan cheese, sea salt, black pepper, and red pepper flakes.

• 4

  Stir the mixture until all ingredients are thoroughly incorporated and the chicken is evenly coated.

• 5

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

• 6

  Bake for 18 to 20 minutes until the dip is bubbling and the top begins to turn a light golden brown.

• 7

  While the dip bakes, slice the whole wheat pita into eight triangles and place them on a baking sheet to toast for the last 5 minutes of cooking time.

• 8

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