Roasted Broccoli-Artichoke Dip
Try a new spin on Spinach Artichoke Dip by replacing the spinach with broccoli.
Ingredients
- 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
- 14 ounces 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
Instructions
- 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.
Notes
Note: You can finely chop veggies by hand or by pulsing in a food processor.
Nutrition Information per serving
Serving Size: 2tbspsCalories: 15Carbohydrates: 2gProtein: 1gTotal Fat: 0.5g— Unsaturated Fat: 0.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 75mgFiber: 0gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0gVitamin C: 8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.