Baked Artichoke-Broccolini Dip

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  • 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.
Vivian Howard


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