NUTRITION

SERVINGS

INGREDIENTS

0.66 cup Plain non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 cup Frozen chopped spinach

1 cup Artichoke hearts in water

1 oz Part-skim mozzarella cheese

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 medium Whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, thawed spinach (ensure all excess water is squeezed out), chopped artichoke hearts, and minced garlic.

• 4

  Stir in the sea salt, black pepper, onion powder, half of the shredded mozzarella, and half of the parmesan cheese until well incorporated.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 6

  Sprinkle the remaining mozzarella and parmesan cheese over the top of the dip.

• 7

  Bake for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling.

• 8

  While the dip bakes, slice the whole wheat pita into eight wedges and place them on a baking sheet; toast in the oven for 5-7 minutes until crunchy.

• 9

  Serve the warm dip immediately with the toasted pita wedges for dipping.