NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.33 cup Low-fat cottage cheese

1.5 oz Cooked shredded chicken breast

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the low-fat cottage cheese into a blender or food processor and pulse until completely smooth and creamy.

• 3

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, thawed and squeezed-dry spinach, and chopped artichoke hearts.

• 4

  Stir in the grated parmesan, nutritional yeast, minced garlic, sea salt, black pepper, onion powder, and lemon juice until the mixture is uniform.

• 5

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

• 6

  Bake for 20 to 25 minutes, or until the dip is heated through and the edges are starting to turn golden brown.

• 7

  Remove from the oven and let sit for 5 minutes before serving with fresh vegetable crudités like bell pepper strips or cucumber slices.