Provencal Tomato and Artichoke Dip

4.6
(9)

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

3
Prep Time:
15 mins
Total Time:
15 mins
Servings:
28
Yield:
28 servings

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

  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.

Tips

Tip: For a milder flavor, substitute chopped fresh spinach in place of the arugula.

Nutrition Facts (per serving)

44 Calories
1g Fat
7g Carbs
3g Protein
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.