Name: Baked Artichoke-Broccolini Dip
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; 1 bunch broccolini, trimmed and roughly chopped; 4 ounces cream cheese; 1/2 cup mayonnaise; 1/4 cup sour cream; 3/4 cup grated parmesan cheese (about 1 1/2 ounces); Finely grated zest of 1 lemon; 1/2 teaspoon hot sauce; 1 clove garlic, minced; 1 9-ounce box frozen artichoke hearts, thawed, drained and chopped; 1 cup shredded havarti cheese (about 4 ounces); 2 tablespoons chopped fresh dill, plus more for topping; 4 scallions, thinly sliced

Directions

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes.
Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
Serve with pita chips or tortilla chips.