Roasted Broccoli Artichoke Dip Food

ROASTED BROCCOLI ARTICHOKE DIP

Steps:

• Preheat oven to 400. Mince one of the garlic cloves.
• In a roasting pan, toss the broccoli florets with the olive oil and minced garlic. Add salt and pepper to taste.
• Place the broccoli in the oven, and roast for about 20 minutes, until the broccoli has begun to brown and softened a bit. Remove from oven when done and set aside to cool.
• Set up a food processor with a chopping blade. Add the broccoli, scallion and artichokes to the food processor. Whir to chop the vegetables.
• Add the cream cheese and sour cream to the food processor, and puree until the cream cheese has combined with the other ingredients. Add an additional tablespoon olive oil if needed to get an even consistency.
• Remove food processor cover, stir in any vegetables stuck to the side of the processor. Add the tarragon, parsley, cumin, paprika, parmesan cheese, lemon juice, salt and pepper to taste. Puree to incorporate these additional ingredients.
• Scoop the dip out of the food processor and place in a serving bowl. Serve with pita chips or raw vegetables.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350ºF.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
• Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
• Put on the grill over indirect heat (350º F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
• Carefully remove from the grill and serve with the chips.
• *The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

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 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 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.