Baked Artichoke Dip with Broccoli
Ooey, gooey hot artichoke dip is loaded with artichoke hearts, broccoli, and three different types of melty cheese.
Servings 6 people
- 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 oven to 375 degrees.
Mix first five ingredients in the bowl of a food processor. Pulse until broccoli and artichoke hearts are coarsely chopped and evenly mixed with the cheese.
Add eggs and continue to mix until eggs are well-incorporated.
Transfer mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella and red pepper flakes, if desired.
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.
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.
Serving: 1cup | Calories: 425kcal | Carbohydrates: 18g | Protein: 11g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 889mg | Potassium: 523mg | Fiber: 6.8g | Sugar: 3.7g