NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.5 cup nonfat plain Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup canned artichoke hearts

1 cup frozen chopped spinach

2 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 medium red bell pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Thaw the frozen chopped spinach and squeeze out all excess moisture using a clean kitchen towel until it is very dry.

• 3

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

• 4

  In a large mixing bowl, combine the smooth cottage cheese, Greek yogurt, minced garlic, lemon juice, sea salt, and black pepper.

• 5

  Shred the cooked chicken breast and fold it into the yogurt mixture along with the chopped artichoke hearts, squeezed spinach, and half of the parmesan and mozzarella.

• 6

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

• 7

  Top the dish with the remaining parmesan and mozzarella cheese.

• 8

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

• 9

  While the dip bakes, slice the red bell pepper into wide strips to use as dippers.

• 10

  Serve the hot dip immediately with the fresh bell pepper strips.