Artichoke Dip

HOT BROCCOLI

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

Top 8

recipes with persimmon

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.

Chop the vegetables

2

Add the eggs and continue to mix until the eggs are well-incorporated.

Add eggs

3

Transfer the mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella cheese and the red pepper flakes, if desired.

Add the mozzarella

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.

Top with more cheese

5

Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.

Bake

Nutrition Info

Yield

1 cup

calories

425 kcal per serving

FAT

36 g per serving

caRBS

18 g per serving

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