NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

0.5 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen spinach

0.5 cup artichoke hearts

1 tbsp parmesan cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the low-fat cottage cheese in a small blender and process until completely smooth and creamy.

• 3

  Thaw the frozen spinach and squeeze it firmly in a kitchen towel or paper towels to remove as much water as possible.

• 4

  In a mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes.

• 5

  Fold in the shredded cooked chicken breast, chopped artichoke hearts, and the squeezed spinach until well incorporated.

• 6

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

• 7

  Bake for 15-20 minutes until the dip is heated through and the top is lightly golden and bubbly.

• 8

  While the dip bakes, toast the whole wheat pita until crisp and cut into triangles.

• 9

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