NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

0.13 tsp Sea salt

0.13 tsp Black pepper

1 medium Whole wheat pita

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh baby spinach and the drained artichoke hearts.

• 3

  In a medium bowl, combine the shredded chicken breast, Greek yogurt, shredded mozzarella, parmesan, spinach, artichokes, minced garlic, sea salt, and black pepper.

• 4

  Stir the mixture until well combined and transfer it into a small oven-safe ramekin or baking dish.

• 5

  Bake the dip for 15 to 20 minutes until the top is bubbling and slightly golden.

• 6

  While the dip bakes, brush the whole wheat pita with olive oil and slice it into six triangles.

• 7

  Place the pita wedges on a baking sheet and toast in the oven for the last 6 minutes of the dip's cooking time until they are crunchy.

• 8

  Remove both from the oven and serve the warm dip immediately with the toasted pita wedges.