- Calories: 15
- Protein: 1 g
- Total Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 2 g
- Dietary Fiber: 0 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 75 mg
Try a new spin on Spinach Artichoke Dip by replacing the spinach with broccoli. In addition to the cruciferous star, you’ll also score artichokes, onion and Greek yogurt, to make this a four-star belly-fat-fighting dip. Grab some crunchy crudité and dig in.
- Prep time
- Total Time
- • 4 heaping cups chopped broccoli florets
- • 4 garlic cloves, minced (or ½ teaspoon garlic powder)
- • 1 tablespoon olive oil
- • Pinch of salt
- • ¼ teaspoon ground black pepper
- • One 14-ounce can artichoke hearts, drained, rinsed, and chopped
- • 1 to 2 scallions, thinly sliced
- • 1 shallot or ½ yellow or red onion, finely diced
- • 1 teaspoon fresh tarragon (or ½ teaspoon dried tarragon)
- • ½ teaspoon cumin
- • ¼ teaspoon paprika
- • ½ cup nonfat plain Greek yogurt
- • ¼ cup grated Parmesan cheese
- • Minced or chopped fresh parsley for garnish, optional
Preheat the oven to 400˚F.
Mix the broccoli with the garlic, oil, salt, and pepper. Spread out the broccoli on a baking sheet covered with parchment paper. Mist the tops with oil spray and roast in the oven for about 10 to 15 minutes, until the broccoli is soft and slightly browned.
While the broccoli roasts, combine the artichokes, scallions, and shallot (or onion) in a large bowl.
Add the broccoli into the artichoke mixture. Add the tarragon, cumin, and paprika. Mix until everything is well combined.
Add the yogurt and Parmesan cheese and mix well.
Season with additional ground black pepper to taste and garnish with optional fresh parsley.
Note: You can finely chop veggies by hand or by pulsing in a food processor.
A serving is 2 tablespoons
Nutrition analysis courtesy of Genesis® R&D