NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1.25 oz Shredded chicken breast

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 tbsp Nutritional yeast

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Thaw the frozen spinach and place it in a clean kitchen towel, squeezing firmly to remove all excess liquid.

• 3

  Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

• 4

  In a mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, squeezed spinach, chopped artichoke hearts, and nutritional yeast.

• 5

  Mince the garlic clove and add it to the bowl along with the sea salt, black pepper, and garlic powder, stirring until well combined.

• 6

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

• 7

  Bake for 20 minutes until the dip is hot and the cheese on top is lightly golden.

• 8

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

• 9

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

• 10

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