NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 cup Spinach

0.5 cup Artichoke hearts

0.25 cup Greek yogurt

0.25 cup Cottage cheese

1 oz Mozzarella cheese

1 tbsp Parmesan cheese

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 tsp Lemon juice

PREPARATION

• 1

  1. Preheat your oven to 375°F (190°C).

• 2

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

• 3

  3. Sauté the fresh spinach in a pan with a splash of water until wilted, then squeeze out all excess liquid using a kitchen towel.

• 4

  4. Roughly chop the artichoke hearts into small, bite-sized pieces.

• 5

  5. In a medium mixing bowl, combine the cooked shredded chicken breast, wilted spinach, chopped artichokes, blended cottage cheese, and Greek yogurt.

• 6

  6. Add the garlic powder, sea salt, black pepper, red pepper flakes, and lemon juice to the bowl.

• 7

  7. Mix thoroughly until the ingredients are evenly distributed and the mixture is thick and creamy.

• 8

  8. Transfer the mixture into a small oven-safe baking dish and smooth the top with a spatula.

• 9

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

• 10

  10. Bake for 18-20 minutes until the dip is heated through and the cheese on top is bubbly and lightly golden.