Baked Artichoke-Broccolini Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 43
- Sodium
- 414
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.