Provencal Tomato and Artichoke Dip recipe

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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.

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