NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Plain Greek yogurt

0.25 cup Low-fat cottage cheese

3 oz Cooked chicken breast

1 cup Frozen spinach

0.5 cup Canned artichoke hearts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Red bell pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture.

• 4

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

• 5

  Fold in the shredded chicken breast, squeezed spinach, and chopped artichoke hearts until well combined.

• 6

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

• 7

  Sprinkle the parmesan cheese over the top and drizzle with the extra virgin olive oil.

• 8

  Bake for 20-25 minutes until the edges are bubbling and the top is lightly golden.

• 9

  While the dip bakes, slice the red bell pepper into thick strips for dipping.

• 10

  Remove the dish from the oven and serve warm alongside the fresh bell pepper strips.