Baked Artichoke-Broccolini Dip

Total Time:
1 hr
30 min
30 min

6 to 8 servings

  • 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
  • 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.

  • Photograph by Kana Okada

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    Recipe courtesy of Food Network Kitchen