Provencal Tomato and Artichoke Dip Recipe

Recipesfull introduces to you: Popular Recipes. (Provencal Tomato and Artichoke Dip Recipe). A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.

Brief

Prep 15 mins

Total: 15 mins

Servings: 28

Yield: 28 servings

Provencal Tomato and Artichoke Dip Recipe

Ingredients

1 (14 ounce) can artichoke hearts

drained and coarsely chopped

1 cup Dannon Oikos Plain Greek Nonfat Yogurt

½ cup shredded Parmesan cheese

1 cup coarsely chopped baby arugula leaves

2 cloves garlic

minced

¼ cup chopped sun-dried tomatoes

Fresh cracked black pepper to taste

Grilled pita bread

cut into triangles

or pita chips

Tips

Directions

Step 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.

Nutritional Information

Provencal Tomato and Artichoke Dip Recipe

Servings Per Recipe:28

Calories: 44.4

% Daily Value *

Protein: 2.7g 5%

Carbohydrates: 7.3g 2%

Dietary Fiber: 0.6g 2%

Sugars: 0.3g

Fat: 0.5g 1%

Saturated Fat: 0.3g 1%

Cholesterol: 1.8mg 1%

Vitamin A Iu: 58.2IU 1%

Niacin Equivalents: 0.8mg 6%

Vitamin C: 1.5mg 3%

Folate: 11.9mcg 3%

Calcium: 26.7mg 3%

Iron: 0.3mg 2%

Magnesium: 4.5mg 2%

Potassium: 34.3mg 1%

Sodium: 140.7mg 6%

Thiamin: 0.1mg 6%

Calories From Fat: 4.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.