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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
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