Ooey, gooey hot artichoke dip is loaded with artichoke hearts, broccoli, and three different types of melty cheese.
Beware of this dip. It has been known to magically disappear somewhere between the beginning of the first quarter and half time.
Hot Artichoke Dip with Broccoli is yummy just like traditional spinach-artichoke dip. However, instead of spinach I used broccoli. I’m not saying that makes this any healthier, because it’s still loaded with three different types of cheese. But it does give it a different flavor.
How to Make Broccoli Artichoke Dip
First things first, preheat the oven to 375 degrees.
While it’s heating, combine 1/2 cup Parmesan cheese, one clove of minced garlic, one 10-ounce package of frozen broccoli florets (thaw it first), one 14 ounce can of drained artichoke hearts and one 8-ounce container of soft herbed cheese (like Boursin) into a blender or food processor. Pulse the ingredients until the broccoli and the artichoke hearts are chopped but still chunky. Add two large eggs and give the blender a whir again until the eggs are incorporated.
Dump everything into a mixing bowl. Then add 1 cup of shredded mozzarella cheese. If you like a little kick, sprinkle in some red pepper flakes. Once everything is well combined, spread it into the bottom of a square 8″ x 8″ baking dish. Top with an additional 1/2 cup of shredded mozzarella.
This dip is great for a party because it is easy to assemble and can be made a couple days in advance and stored in the refrigerator. When you do get ready to serve, bake it for about 20 minutes until the dip is bubbly and the cheese has started to brown.
Serve with pita, crostini, or any thick cracker or chip.
Storage, Freezing and Reheating
Storage: Leftover baked artichoke dip should be covered and stored in the refrigerator within two hours. If you do bake your dip in a cast iron skillet like I did, I don’t recommend storing it in the skillet because prolonged moisture could cause the skillet to rust. You’ll need to transfer the dip to a covered food-safe container.
Freezing: Artichoke dip can be frozen either unbaked or baked. It will keep for up to two months in the freezer. Allow the dip to thaw overnight in the refrigerator. If unbaked, simply follow the baking instructions outlined in the recipe.
Reheating: Baked artichoke dip can be reheated in the microwave for 1-2 minutes until heated through. You can also reheat it by heating the oven to 375 and baking for 10 minutes until heated through.
Baked Artichoke Dip with Broccoli
- 1/2 cup Parmesan cheese
- 1 clove garlic minced
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained
- 1 (8 ounce) container soft garlic-chive cream cheese
- 2 large eggs
- 1-1/2 cups shredded mozzarella cheese divided
- 1/4 teaspoon Red pepper flakes to taste
- Preheat the oven to 375 degrees.
- Mix the first five ingredients in a blender or food processor. Pulse until the broccoli and artichoke hearts until they are coarsely chopped and evenly mixed with the cheese.
- Add the eggs and continue to mix until the eggs are well-incorporated.
- Transfer the mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella cheese and the red pepper flakes, if desired.
- 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.
- Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.