Provencal Tomato and Artichoke Dip

Provencal Tomato and Artichoke Dip

5

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

Ingredients

15 m servings 44 cals
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Original recipe yields 28 servings

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Nutrition

  • 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

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  • 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.

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

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...

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

This was made for our dinner club by a participant. It was delicious, such a clean and fresh taste. We all asked for the recipe! I will make this very soon.

What a good dip with multiple layers of flavor. I didn’t have any pita bread, so I just made some crostini which worked very well. Another Oikos winner!