NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked shredded chicken breast

0.5 cup Nonfat plain Greek yogurt

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

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

0.25 tsp Red pepper flakes

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Thaw the frozen spinach and squeeze it firmly between paper towels or a clean kitchen cloth to remove as much moisture as possible.

• 3

  Roughly chop the canned artichoke hearts and ensure they are well-drained.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, sea salt, black pepper, and red pepper flakes until well combined.

• 5

  Fold the shredded chicken, squeezed spinach, chopped artichoke hearts, and half of the mozzarella cheese into the yogurt mixture.

• 6

  Transfer the mixture into a small oven-safe ramekin or baking dish, spreading it into an even layer.

• 7

  Sprinkle the remaining mozzarella and the grated parmesan cheese over the top of the dip.

• 8

  Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is golden and bubbling.

• 9

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

• 10

  Toast the pita triangles in the oven for the last 5 minutes of the dip's cooking time until they are toasted and crisp.

• 11

  Remove from the oven and serve the hot dip immediately with the warm pita points.