Provencal Tomato and Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 28 |
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A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes. Ingredients:
1 (14 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, 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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