Recipes Provencal Tomato and Artichoke Dip 4.6 (9) 9 Reviews 3 Photos A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes. Submitted by Dannon Oikos Published on October 16, 2012 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 15 mins Total Time: 15 mins Servings: 28 Yield: 28 servings Jump to Nutrition Facts 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 1 pinch Fresh cracked black pepper to taste 1 package Grilled pita bread, cut into triangles, or pita chips Directions 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. Tips Tip: For a milder flavor, substitute chopped fresh spinach in place of the arugula. I Made It Print Nutrition Facts (per serving) 44 Calories 1g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 44 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 2% Cholesterol 2mg 1% Sodium 141mg 6% Total Carbohydrate 7g 3% Dietary Fiber 1g 2% Total Sugars 0g Protein 3g 5% Vitamin C 2mg 2% Calcium 27mg 2% Iron 0mg 2% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved