NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

0.5 cup Artichoke hearts

2 cup Fresh baby spinach

1 oz Part-skim mozzarella cheese

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole grain pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Roughly chop the fresh baby spinach and the canned artichoke hearts into bite-sized pieces.

• 4

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, chopped spinach, artichokes, minced garlic, sea salt, and black pepper.

• 5

  Stir in half of the shredded mozzarella and half of the parmesan cheese until well incorporated.

• 6

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

• 7

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

• 8

  Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and golden brown.

• 9

  While the dip is baking, slice the whole grain pita into triangles and toast them in the oven for 5 minutes until they are crispy.

• 10

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