NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Greek yogurt

0.5 cup cottage cheese

1 cup frozen spinach

1 cup canned artichoke hearts

2 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

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

• 3

  In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and red pepper flakes.

• 4

  Thaw the frozen spinach and squeeze it firmly in a kitchen towel to remove all excess moisture before folding it into the yogurt mixture along with the chopped artichoke hearts.

• 5

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

• 6

  Bake for 15 to 20 minutes until the dip is heated through and the cheese topping is bubbly and golden.

• 7

  While the dip is baking, slice the whole wheat pita into eight triangles and toast them in a toaster oven or on a baking sheet until they are crisp.

• 8

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