Provencal Tomato and Artichoke Dip Recipe - Allrecipes.com
Provencal Tomato and Artichoke Dip Recipe
  • READY IN 15 mins

Provencal Tomato and Artichoke Dip

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 28 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

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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Footnotes

  • Tip: For a milder flavor, substitute chopped fresh spinach in place of the arugula.
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Reviews More Reviews

Sep 03, 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.

 
Aug 27, 2014

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

 

4 Ratings

Apr 28, 2014

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.

 
Mar 31, 2014

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!

 

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Nutrition

  • Calories
  • 44 kcal
  • 2%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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