Baked Artichoke-Broccolini Dip

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
  4. Serve with pita chips or tortilla chips.
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