– 1/2 cup Parmesan cheese – 1 clove garlic minced
– 1 (10 ounce) package frozen chopped broccoli, thawed – 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 oven to 375 degrees.
Mix first five ingredients in the bowl of a food processor. Pulse until broccoli and artichoke hearts evenly mixed with the cheese.
Add the eggs.
Continue to mix until eggs are well-incorporated. Transfer mixture to a medium mixing bowl.
Add cheese and red pepper flakes.
Mix in 1 cup of the mozzarella and red pepper flakes, if desired.
Add remaining cheese.
Transfer mixture to an 8 x 8 x 2 inch baking dish. Sprinkle remaining mozzarella cheese over the top.
Bake for 20-25 minutes until dip is hot and bubbly and the top starts to turn golden brown.