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Provencal Tomato and Artichoke Dip

Provencal Tomato and Artichoke Dip

  • Prep

  • Ready In

Dannon(R) Oikos(R)

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 28 servings

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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

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.
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Reviews

Ady925
0
11/14/2014

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

ALZ
0
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
0
8/27/2014

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