Hot Broccoli-Artichoke Dip

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This crowd-pleasing dip is an inspired way to use up leftover cooked broccoli. The recipe can be tripled to fit a 13- x 9-inch baking dish, which is perfect for potlucks and cocktail parties. It also works well as a tasty sandwich spread.

  • 2Servings


  • 4 oz. Neufchatel-style cream cheese, softened
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 2 Tbs. chopped green olives, optional
  • 3 Tbs. grated Parmesan cheese, divided
  • 2 Tbs. light mayonnaise
  • 1/2 tsp. grated lemon zest
  • 1 cup cooked broccoli, finely chopped (3 oz.)


1. Preheat oven to 375°F. Coat 8-inch ovenproof baking dish with nonstick cooking spray.
2. Beat cream cheese in medium bowl with electric mixer until creamy. Stir in artichoke hearts, olives (if using), 2 Tbs. Parmesan, mayonnaise, lemon zest, and cayenne. Fold in broccoli.
3. Spread mixture in prepared baking dish, and sprinkle with remaining 1 Tbs. Parmesan and paprika, if using. Bake 20 minutes, or until bubbly, hot in center, and slightly browned at edges.

Nutrition Information

  • Calories: 37
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 7 mg
  • Fat Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 78 mg