Dannon Oikos Recipe ‹ Provencal Tomato and Artichoke Dip

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

Recipe by:
Calories:44.4
Provencal Tomato and Artichoke Dip
Prep:15m
Ready in:15m
Serving: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
  • Fresh cracked black pepper to taste
  • Grilled pita bread, cut into triangles, or pita chips

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

Nutrition Facts

  • calories44.4
  • carbohydrateContent7.3 g
  • cholesterolContent1.8 mg
  • fatContent0.5 g
  • fiberContent0.6 g
  • proteinContent2.7 g
  • saturatedFatContent0.3 g
  • sodiumContent140.7 mg
  • sugarContent0.3 g
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