NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 cup Frozen chopped spinach

1 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

2 clove Fresh garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Thaw the frozen chopped spinach and place it in a clean kitchen towel, squeezing firmly to remove as much liquid as possible.

• 3

  Place the low-fat cottage cheese in a blender or food processor and pulse until the texture is completely smooth and creamy.

• 4

  In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, squeezed spinach, chopped artichoke hearts, minced garlic, sea salt, and black pepper.

• 5

  Stir the mixture until well combined, then transfer it into the prepared baking dish.

• 6

  Sprinkle the grated parmesan cheese evenly over the top of the dip.

• 7

  Bake for 20 to 25 minutes until the dip is heated through and the cheese on top is golden and bubbly.

• 8

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

• 9

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

• 10

  Remove from the oven and serve the hot spinach artichoke dip immediately with the toasted pita triangles.