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Hot Broccoli-Artichoke Dip

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.

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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.

Servings
2

Ingredients

  • 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.)

Preparation

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
  • Sugar Content 0 g