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
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.
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.
425 kcal per serving
36 g per serving
18 g per serving
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