Name: Spinach artichoke dip with pita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken breast, finely diced; 1/3 cup plain nonfat Greek yogurt; 2 tbsp shredded part-skim mozzarella cheese; 1 1/2 tbsp grated Parmesan cheese; 2.5 oz frozen chopped spinach, thawed and squeezed dry; 3 oz canned artichoke hearts, drained and chopped; 2 cloves garlic, minced; 3/4 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 white pita bread, cut into wedges; 8 olive oil cooking sprays

Nutrition

Per serving

466 calories

Protein: 45g; 38% of calories
Carbs: 49g; 42% of calories
Fat: 10g; 20% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Coat a skillet with cooking spray over medium heat. Add the chicken and half the salt. Sauté for 4 to 5 minutes until browned. Stir in the garlic and cook for 1 minute until fragrant. Done when opaque in the center, 165°F.
In a bowl, stir together the cooked chicken, Greek yogurt, half the mozzarella, the Parmesan, spinach, artichokes, lemon juice, pepper, and remaining salt. Transfer to a 1-cup ramekin and top with the rest of the mozzarella. Bake for 12 minutes until bubbly.
While the dip bakes, place pita wedges on a baking sheet. Lightly coat with cooking spray and a pinch of salt. Bake for 8 minutes until golden and crisp. Serve the warm dip with the pita wedges.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes