NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked chicken breast

0.5 cup Nonfat plain Greek yogurt

0.5 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 oz Part-skim mozzarella cheese

1 medium Whole wheat pita

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a mixing bowl, combine the Greek yogurt, shredded chicken, squeezed spinach, chopped artichokes, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Stir in the grated parmesan and half of the shredded mozzarella until well combined.

• 5

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining mozzarella on top.

• 6

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

• 7

  While the dip bakes, slice the pita into eight triangles and toast them in the oven for 5 to 7 minutes until they are golden and crisp.

• 8

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