NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

0.5 cup Artichoke hearts

1 cup Fresh spinach

0.5 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium-sized mixing bowl, combine the shredded cooked chicken, Greek yogurt, chopped artichoke hearts, chopped spinach, minced garlic, sea salt, and black pepper.

• 3

  Fold in half of the shredded mozzarella cheese until the mixture is well incorporated.

• 4

  Transfer the mixture into a small oven-safe baking dish, smoothing the top with a spatula.

• 5

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

• 6

  Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is bubbly and lightly browned.

• 7

  While the dip is baking, brush the whole wheat pita with olive oil, cut it into eight triangles, and place them on a baking sheet.

• 8

  Toast the pita triangles in the oven for the last 5 to 7 minutes of the dip's cooking time until they are golden and crispy.

• 9

  Remove from the oven and serve the hot spinach artichoke dip immediately with the toasted pita triangles.