cup Parmesan cheese clove garlic, minced ounce package frozen chopped broccoli, thawed and drained ounce can artichoke hearts, drained ounce container soft garlic-chive cream cheese large eggs cups shredded mozzarella cheese, divided teaspoon red pepper flakes
INGREDIENTS
1
1/2
1
14
2
8
1/2
10
1/4
1
Preheat the oven to 375 degrees. Mix the first five ingredients in a blender or food processor. Pulse until the broccoli and artichoke hearts are coarsely chopped and evenly mixed with the cheese.
2
Add the eggs and continue to mix until the eggs are well-incorporated.
3
Transfer the mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella cheese and the red pepper flakes, if desired.
4
Transfer the mixture to an 8 x 8 x 2-inch baking dish or 9-inch pie plate or oven safe skillet. Sprinkle the remaining mozzarella cheese over the top.
5
Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.
Yield
1 cup
calories
425 kcal per serving
FAT
36 g per serving
caRBS
18 g per serving