NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup frozen chopped spinach

1 cup canned artichoke hearts

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

0.5 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel or paper towels to remove as much moisture as possible.

• 3

  Drain the artichoke hearts and roughly chop them into bite-sized pieces.

• 4

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

• 5

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and red pepper flakes.

• 6

  Stir in the chopped artichokes, squeezed spinach, half of the mozzarella, and half of the parmesan cheese.

• 7

  Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella and parmesan.

• 8

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.

• 9

  While the dip bakes, slice the whole wheat pita into triangles and toast them in a toaster oven or on a baking sheet until crisp.

• 10

  Serve the hot dip immediately with the toasted pita triangles for dipping.