Provencal Tomato And Artichoke Dip - cooking recipe

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

Preparation

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.