Provencal Tomato And Artichoke Dip Recipes

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PROVENCAL TOMATO AND ARTICHOKE DIP



Provencal Tomato and Artichoke Dip image

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

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 15m

Yield 28

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g

ROASTED ARTICHOKE HEARTS PROVENCAL



Roasted Artichoke Hearts Provencal image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
  • Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

PROVENCAL TOMATO AND ARTICHOKE DIP



Provencal Tomato and Artichoke Dip image

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

Provided by Dannon Oikos

Categories     Dannon Oikos®

Time 15m

Yield 28

Number Of Ingredients 8

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
1 pinch Fresh cracked black pepper to taste
1 package Grilled pita bread, cut into triangles, or pita chips

Steps:

  • 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.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g

PROVENCAL TOMATO AND ARTICHOKE DIP



Provencal Tomato and Artichoke Dip image

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

Provided by Dannon Oikos

Categories     Dannon Oikos®

Time 15m

Yield 28

Number Of Ingredients 8

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
1 pinch Fresh cracked black pepper to taste
1 package Grilled pita bread, cut into triangles, or pita chips

Steps:

  • 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.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g

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