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Provencal Tomato and Artichoke Dip

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

Ingredients :

• 1 (14 ounce) can artichoke hearts, tired and coarsely chopped
• 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
• half of cup shredded Parmesan cheese
• 1 cup coarsely chopped baby arugula leaves
• 2 cloves garlic, minced
• 1/four cup chopped sun-dried tomatoes
• Fresh cracked black pepper to taste
• Grilled pita bread, reduce into triangles, or pita chips

Instructions :

Prep : 15M	Cook : 28M	Ready in : 15M

• Mix collectively artichokes, yogurt, Parmesan cheese, arugula, solar-dried tomatoes, garlic, and pepper. Refrigerate for at the least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.

Notes :

• Tip: For a milder flavor, replacement chopped clean spinach in region of the arugula.

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