Description
Creamy Roasted Broccoli-Artichoke Dip That’s Guilt-Free Delight
Ingredients
Scale
- 2 cups Chopped Broccoli Florets (Can substitute with cauliflower)
- 3 cloves Garlic, Finely Chopped (Roasted garlic can be used)
- 2 tablespoons Olive Oil (Avocado oil is an alternative)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1 teaspoon Black Pepper (Adjust to taste)
- 14 oz Artichoke Hearts, Rinsed and Chopped (Frozen artichokes may be used)
- 3 tablespoons Scallions, Thinly Sliced (Green onions can be used)
- 1 small Shallot, Finely Chopped (Red onion can be a substitute)
- 1 tablespoon Chopped Fresh Tarragon (Dried tarragon or basil can be used)
- 1 teaspoon Ground Cumin (Smoked paprika can work too)
- 1 teaspoon Paprika (Sweet paprika or chili powder can be substituted)
- 1 cup Nonfat Greek Yogurt (Sour cream offers a richer alternative)
- 1/2 cup Finely Grated Parmesan (Nutritional yeast for vegan option)
- 1/4 cup Chopped Fresh Flat-Leaf Parsley (Chives can be swapped)
Instructions
- Preheat the Oven to 400°F (200°C) for even baking.
- Prepare the Vegetables: Combine broccoli, garlic, olive oil, salt, and pepper in a mixing bowl.
- Roast the Broccoli: Spread the mixture on a baking sheet and roast for 15-20 minutes until tender.
- Mix the Ingredients: Combine roasted veggies with artichokes, scallions, shallot, tarragon, cumin, paprika, yogurt, and Parmesan until creamy.
- Bake Until Golden: Transfer to a baking dish and bake for 10 minutes until slightly golden.
- Garnish and Serve: Garnish with parsley and serve warm with crackers or pita bread.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg