Provencal Tomato and Artichoke Dip

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

  • 15 Minutes
  • 20 Servings
  • PRINT
Provencal Tomato and Artichoke Dip
Ingredients
  • 1x14 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
Directions
  1. Mix together artichokes, yogurt, parmesan cheese, arugula, sundried 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