BAKED ARTICHOKE-BROCCOLINI DIP

Baked Artichoke-Broccolini Dip image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 bunch broccolini, trimmed and roughly chopped
4 ounces cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
Finely grated zest of 1 lemon
1/2 teaspoon hot sauce
1 clove garlic, minced
1 9-ounce box frozen artichoke hearts, thawed, drained and chopped
1 cup shredded havarti cheese (about 4 ounces)
2 tablespoons chopped fresh dill, plus more for topping
4 scallions, thinly sliced

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.