NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup artichoke hearts

0.5 cup frozen spinach

1 tbsp parmesan cheese

1 tbsp part-skim mozzarella cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp onion powder

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup bell pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the low-fat cottage cheese into a small blender and process until completely smooth and creamy.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast, non-fat Greek yogurt, blended cottage cheese, chopped artichoke hearts, and thawed spinach that has been squeezed dry of all excess moisture.

• 4

  Stir in the minced garlic, lemon juice, onion powder, red pepper flakes, sea salt, and black pepper until the mixture is well incorporated.

• 5

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

• 6

  Sprinkle the grated parmesan and shredded mozzarella cheese evenly over the top of the dip.

• 7

  Bake for 15 to 20 minutes until the dip is bubbling and the cheese on top has turned a light golden brown.

• 8

  Remove from the oven and serve immediately with fresh, crunchy bell pepper slices for dipping.