Baked Artichoke-Broccolini Dip Recipe

Name: Baked Artichoke-Broccolini Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.
2
Add the broccolini; cook until tender, about 3 minutes.
3
Drain, then blot dry with paper towels and let cool, 5 minutes.
4
Transfer the broccolini to a food processor and pulse until finely chopped.
5
Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth.
6
Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions.
7
Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
8
Bake until lightly browned and bubbling, 25 to 30 minutes.
9
Top with more dill and the reserved scallions.
10
Serve with pita chips or tortilla chips.
11
Photograph by Kana Okada

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 1 bunch broccolini, trimmed and roughly chopped, 4 ounces cream cheese, 1/2 cup mayonnaise, and more.

Yes, Baked Artichoke-Broccolini Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Artichoke-Broccolini Dip

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