NUTRITION

SERVINGS

INGREDIENTS

1 cup Nonfat Greek yogurt

0.5 cup Low-fat cottage cheese

1 cup Frozen chopped spinach

1 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella cheese

2 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, grated parmesan, minced garlic, lemon juice, sea salt, and black pepper.

• 4

  Thaw the frozen spinach and squeeze it firmly in a kitchen towel to remove all excess moisture before folding it into the yogurt mixture.

• 5

  Roughly chop the artichoke hearts and fold them into the bowl until the ingredients are well distributed.

• 6

  Transfer the mixture to a small oven-safe baking dish and sprinkle the shredded mozzarella evenly over the top.

• 7

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

• 8

  While the dip bakes, slice the pita bread into wedges and toast them in the oven for 5 minutes until they are warm and crisp.

• 9

  Serve the hot dip immediately alongside the toasted pita wedges.