Provencal Tomato and Artichoke Dip

Provencal Tomato and Artichoke Dip
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • 1/2 cup shredded Parmesan cheese
  • 1 cup coarsely chopped baby arugula leaves
  • 2 cloves garlic, minced
  • 1/4 cup chopped sun-dried tomatoes
  • Fresh cracked black pepper to taste
  • Grilled pita bread, cut into triangles, or pita chips


  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.

05/08/2018
Provencal Tomato and Artichoke Dip, recipe PT15M PT1H 5 455 calories

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