Provencal Tomato and Artichoke Dip

Provencal Tomato and Artichoke Dip

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Dannon(R) Oikos(R) 0

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

Ingredients 15 m {{adjustedServings}} servings 44 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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 & Tricks
Artichoke & Spinach Dip Restaurant Style

An amazing dip that’s as good as the original restaurant version.

How to Make Spinach and Artichoke Dip

See how to make the ultimate cheesy party dip!

Footnotes

  • Tip: For a milder flavor, substitute chopped fresh spinach in place of the arugula.
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Reviews 5

  1. 5 Ratings

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Ady925
11/14/2014

Luv it! I added chipotle for some spice... It was mouth watering.

ALZ
9/3/2014

I wasn't sure about this recipe because I am not a big greek yogurt fan, but I had a ton of arugula from the garden to use up so I went for it. Brought it to a friend's house and everyone liked it - four of us ate almost the entire thing. I added a little more yogurt and cheese than called for and a bit of spinach, but otherwise followed exactly. Served with pita chips and some fresh veggies.

sonya
8/27/2014

Simple, flavorful, low fat! I LOVE this recipe and will serve it again!