Photo: Markus Spiske
Provencal Tomato and Artichoke Dip
8 ingredients
15 min
28 servings
openrecipes
"A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes."
Estimated Nutrition (whole recipe, rough)
386
Calories
36g
Protein
10g
Fat
43g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Pita Bread | 1 slice (30g) white | 79 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes