NUTRITION

SERVINGS

INGREDIENTS

2.75 oz cooked shredded chicken breast

0.5 cup nonfat Greek yogurt

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to prevent a watery dip.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, half of the mozzarella, the parmesan, spinach, chopped artichokes, minced garlic, onion powder, salt, and pepper.

• 4

  Stir the mixture thoroughly until every ingredient is well-incorporated and the base is creamy.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it evenly, then top with the remaining mozzarella cheese.

• 6

  Bake for 18-20 minutes until the cheese on top is golden-brown and the dip is bubbling around the edges.

• 7

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

• 8

  Toast the pita in the oven during the last 5-7 minutes of the dip's cooking time until they are crunchy and lightly browned.

• 9

  Remove both from the oven and serve the hot dip immediately with the pita wedges for dipping.