NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

2 oz cooked chicken breast

1 cup canned artichoke hearts

1 cup frozen spinach

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 medium red bell pepper

1 cup carrot sticks

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Thaw the frozen spinach and place it in a clean kitchen towel, squeezing forcefully to remove as much water as possible.

• 4

  In a medium-sized mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, shredded chicken breast, chopped artichoke hearts, and the dry spinach.

• 5

  Add the minced garlic, sea salt, black pepper, and red pepper flakes to the bowl, stirring until all ingredients are evenly distributed.

• 6

  Transfer the mixture into a small oven-safe baking dish and top with the parmesan cheese.

• 7

  Bake for 20 to 25 minutes until the dip is heated through and the top is bubbly and lightly browned.

• 8

  Slice the red bell pepper into strips and serve the warm dip alongside the pepper and carrot sticks.