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
Ingredients:
- 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
Steps:
- 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/*
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