Provencal Tomato and Artichoke Dip recipe

All Recipes Trusted Brands: Recipes and Tips Dannon Oikos®

Ingredients

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
½ cup shredded Parmesan cheese
1 cup coarsely chopped baby arugula leaves
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes
Fresh cracked black pepper to taste
Grilled pita bread, cut into triangles, or pita chips

Nutrition Info

44.4 calories
carbohydrate: 7.3 g
cholesterol: 1.8 mg
fat: 0.5 g
fiber: 0.6 g
protein: 2.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 140.7 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.

Recipe Yield

28 servings

Recipe Note

A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Provencal Tomato and Artichoke Dip Recipe, simple recipe Provencal Tomato and Artichoke Dip, recipe Provencal Tomato and Artichoke Dip, recipe Provencal Tomato and Artichoke Dip, Provencal Tomato and Artichoke Dip recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe provencal, , prima recipes , baking , tasty recipe best recipes