Best 8 Broccoli And Artichoke Party Dip Recipes

CREAMY BROCCOLI-SPINACH DIP

Steps:

• Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
• Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
• Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

WARM BROCCOLI DIP

Steps:

• In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

BROCCOLI AND ARTICHOKE PARTY DIP

Steps:

• Heat oven to 350°F. Cook broccoli as directed on bag for minimum time. Chop broccoli to about 1/2-inch size.
• Meanwhile, in medium bowl, mix cream cheese spread, mayonnaise, milk, ground red pepper and 1/2 cup of the Parmesan cheese until well blended. Stir in broccoli mixture, artichoke hearts and roasted red peppers. Spoon into ungreased 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake uncovered 25 to 30 minutes or until mixture is hot and bubbly. Serve with baguette slices.

BAKED ARTICHOKE-BROCCOLINI DIP

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes.
• Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
• Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
• Serve with pita chips or tortilla chips.

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• Grease 1 1/2 casserole dish.
• Place artichoke hearts in bottom, quartered and drained.
• Combine butter, cream cheese and lemon juice.
• Add broccoli that's been cooked and drained.
• Pour mixture over artichokes.
• Top with crumbs.
• Bake uncovered 25 minutes 350 degree oven.
• For zip add garlic powder, worcestershire, salt, tabasco.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

BROCCOLI WITH ARTICHOKE HEARTS

Steps:

• Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
• Plunge into cold water to stop cooking, drain and set aside.
• Heat oil in skillet over medium heat.
• Add hot peppers and garlic and cook 1 minute.
• Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
• Transfer to serving bowl and serve immediately.