- 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
- 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.