BAKED ARTICHOKE-BROCCOLINI DIP
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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 PARTY DIP
Want a different party dip? Try this variation on a popular dip, made easily with frozen broccoli & cheese sauce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g
BAKED BROCCOLI-AND-ARTICHOKE SHELLS
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
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
A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362 calories, Fat 37g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 527mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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