Right before the Super Bowl the Sunday Supper Movement hosted a Big Game Day Recipes event. During that event I shared Slow Cooker Thai Wings. There were a good number of recipes I wanted to try, but the Roasted Broccoli Artichoke Dip by Cooking Chat was the one I’d picked to make first! With only two (maybe 2.5) of us, I halved the recipe. I shouldn’t have though, because I ate about half of it for lunch that day! The rest of it was inhaled by my husband. Between the two eating sessions, I stored the dip in the fridge. When cold, it got a little too hard for the chips to hold up against, but a quick 10-15 seconds in the microwave fixed the broken chip problem.
We ate this dip with multigrain tortilla chips (our favorite!), but it would be wonderful with pita, too.
Broccoli Artichoke Dip
- 1 head broccoli, florets chopped
- ½ tbsp olive oil
- 1 tsp minced garlic, divided use
- ½ can (14 oz) artichoke hearts, drained
- 4 oz cream cheese, at room temperature
- ¼ C sour cream, at room temperature
- 1 scallion, chopped
- ¼ tsp dried parsley
- ¼ tsp cumin
- 1/8 C Parmesan cheese
- Lemon juice, as needed
- Preheat oven to 400 degrees F.
- Toss broccoli in olive oil with ½ the garlic. Season with S+P. Place on a baking sheet and roast 15-20 minutes, until softened. Set aside to cool.
- Place broccoli, artichokes, and scallion in a food processor. Pulse until finely chopped.
- Add cream cheese and sour cream to the food processor and pulse until combined. Mix in the parsley, cumin, and Parmesan, pulse until fully incorporated. Add lemon juice, S+P to taste.
*This recipe is adapted from David at http://cookingchatfood.com/broccoli-artichoke-dip/*
It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned the blog Hapa-tite written by Nicole. “Hapa” in Hawaiian means “half” and is a slang term used for people of mixed heritage. A term Nicole uses proudly; she is culturally Hawaiian and ethnically Chinese, Cherokee, German, and American! Nicole lives in D.C. and explores many great restaurants. She posts reviews on her site, so if you’re in the area be sure to stop by her page!
I saved a few recipe contenders from Nicole’s site including double chocolate espresso cookies, citrus corn muffin scones, and healthy spinach artichoke dip. It wasn’t until after I made the latter and started typing up this post that I saw her newest blog entry for cardamom pear muffins. That’s what I get for not procrastinating this month!
I had to make some changes to the dip based on Nicole’s substitution recommendations: instead of aioli garlic mustard sauce I replaced half of the mayonnaise with Dijon mustard (If you’re sensitive to mustard I’d adjust the ratio to use more mayo, however that bite from the mustard is, in my opinion, what made this dip addicting.); I chose to include the Greek yogurt because I prefer creamier dips (I might even add more!); and I had to use a marbled cheddar instead of white due to product availability.
Spinach Artichoke Dip
- 1 can (14 oz) artichoke hearts, drained and rough chopped
- 1 box (9 oz) frozen spinach, thawed and drained
- 1/2 C shredded Parmesan cheese
- 1/2 C shredded cheddar (white recommended)
- 1/8 C mayonnaise
- 1/8 C Dijon mustard
- 2 tbsp Greek yogurt
- Preheat oven to 350 degrees F.
- Mix all ingredients until combined. Season to taste with S+P.
- Pour dip into a lightly greased oven safe dish (I used a pie dish).
- Bake 20 minutes. Serve with tortilla chips, pita, bread, or veggies. Reheat in microwave 1-2 minutes as needed.
*This recipe is adapted from Nicole at http://hapatite.com/healthy-spinach-artichoke-dip/*
To see the other bloggers who participated in the Secret Recipe Club this month click here: