The delightful aroma of roasting broccoli fills my kitchen, reminiscent of cozy gatherings and laughter shared over delectable dishes. It’s during these moments that I realized how a simple veggie could steal the spotlight in a creamy Roasted Broccoli–Artichoke Dip. With a mere 25 calories per serving, this vibrant blend is not just healthy; it’s an explosion of flavor that transforms your snack game. Picture tender broccoli mingling with tangy artichokes, all enveloped in a luscious mix of Greek yogurt and savory spices. Whether you’re hosting friends or simply craving a guilt-free indulgence, this dip is bound to impress. Grab your veggies and let’s create a crowd-pleaser that even the most dedicated fast-food fan will love!
Why is this Roasted Broccoli–Artichoke Dip irresistible?
Simplicity at its finest: This recipe requires just a handful of ingredients and basic cooking techniques, making it accessible for cooks of all levels. Health-conscious choice: At only 25 calories per serving, you can indulge guilt-free. Flavor explosion: The combination of roasted veggies, Greek yogurt, and spices creates a dip that’s rich in taste yet light in body. Versatile delight: Perfect as an appetizer or a snack; pair it with anything from veggies to pita chips for endless options. Crowd favorite: Your guests won’t believe it’s healthy—it’s a surefire hit at any gathering!
Roasted Broccoli–Artichoke Dip Ingredients
• Whip up this healthy dip with these simple essentials!
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For the Dip
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Chopped broccoli florets (1 lb) – Provides the main body and flavor of the dip. Fresh or frozen can be used.
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Cloves garlic, finely chopped – Adds aromatic depth. Use roasted garlic for a sweeter taste.
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Olive oil – Enhances flavors and aids in roasting. Substitute with avocado oil for a different profile.
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Kosher salt and pepper – Essential for seasoning. Adjust to taste based on preference.
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14-oz can artichoke hearts, rinsed and chopped – Contributes a tangy flavor. Fresh artichokes can be substituted.
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Scallions, thinly sliced – Adds a fresh, mild onion flavor. Green onions can work as an alternative.
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Shallot, finely chopped – Offers a subtle sweetness. Use red or yellow onions as substitutes if needed.
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Chopped fresh tarragon – Provides a distinctive herbal note. Dried tarragon is an option, but use less.
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Ground cumin – Adds warmth and earthiness. Omit if not preferred.
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Paprika – Provides color and a slight smokiness. Use smoked paprika for enhanced flavor.
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Nonfat Greek yogurt – Acts as a creamy base with health benefits. Substitute with sour cream for a richer texture.
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Finely grated Parmesan – Imparts umami taste and adds creaminess. Nutritional yeast can be used for a vegan option.
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For Serving
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Chopped fresh flat-leaf parsley – Adds freshness and color. Cilantro may also be used for a different flavor.
How to Make Roasted Broccoli–Artichoke Dip
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Preheat and Prep: Preheat the oven to 400°F (200°C). Toss the chopped broccoli florets and finely chopped garlic with olive oil, kosher salt, and pepper. Spread them evenly on a baking sheet to ensure even roasting.
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Roast: Place the baking sheet in the preheated oven and roast for about 20 minutes. Keep an eye on the veggies until the broccoli is tender and slightly caramelized, giving them a stir halfway through for uniform cooking.
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Blend Dip: In a mixing bowl, combine the roasted broccoli and garlic with chopped artichoke hearts, sliced scallions, finely chopped shallot, chopped fresh tarragon, ground cumin, paprika, nonfat Greek yogurt, and grated Parmesan. Blend everything together until creamy and deliciously mixed.
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Taste and Adjust: Before serving, taste the dip and season with additional kosher salt and pepper if needed to enhance the flavors.
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Serve: Transfer the dip to a charming serving dish, garnishing with freshly chopped flat-leaf parsley. Enjoy it warm or at room temperature with veggies, pita chips, or crackers.
Optional: Pair with crunchy veggie sticks for a colorful presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Roasted Broccoli–Artichoke Dip?
Indulging in creamy goodness is only the beginning; let’s build a complete meal that elevates your snacking experience.
- Crunchy Veggie Sticks: Fresh carrots, celery, and bell peppers provide a delightful crunch that contrasts the smooth dip, refreshing your palate.
- Pita Chips: Their subtle nuttiness and crunch make them an ideal vessel for this dip, enhancing the flavor profile while adding an enjoyable texture.
- Toasted Baguette Slices: Golden, crispy slices of baguette provide a perfect base, soaking up the creamy dip for a satisfying bite that feels elegant.
- Stuffed Mini Peppers: Sweet and colorful, these bite-sized creations drizzled with olive oil give a burst of flavor alongside creamy richness, making your dip even more exciting.
- Mixed Green Salad: Tossed with a light vinaigrette, a bright salad adds freshness and a touch of acidity, balancing the richness of the dip beautifully.
- Sparkling Water with Citrus: The effervescence and bright flavor from a citrus-infused sparkling water cleanses your palate, making every dip vibrant and satisfying.
- Chocolate-Dipped Strawberries: For dessert, treat yourself to these sweet delights. Their fruity freshness contrasts with the savory dip, offering a blissful end to the meal.
With these pairings, your Roasted Broccoli–Artichoke Dip will shine as the star of any gathering while satisfying the taste buds of every guest!
How to Store and Freeze Roasted Broccoli–Artichoke Dip
Fridge: Keep your Roasted Broccoli–Artichoke Dip stored in an airtight container in the fridge for up to 3 days. Simply stir well before serving.
Freezer: For longer storage, freeze the dip in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in the oven at 350°F (175°C) for 15–20 minutes, or in the microwave until warmed through. Enjoy every creamy bite again!
Make-Ahead: Feel free to prepare this dip a day in advance; just ensure it’s well covered and chilled for optimal flavor when serving.
Roasted Broccoli–Artichoke Dip Variations
Feel free to get creative with this dip and tailor it to your taste buds!
- Cheesy Twist: Substitute half of the Greek yogurt with cream cheese for a richer, more indulgent texture that everyone will love.
- Herb Explosion: Add fresh basil or dill to brighten the dip’s flavors. These herbs transform the taste, making it feel like a garden party!
- Spicy Kick: Stir in a teaspoon of crushed red pepper flakes or diced jalapeños. The heat brings a delightful contrast to the dip’s creaminess.
- Veggie Lovers: Swap in different vegetables like sautéed spinach, kale, or roasted bell peppers to surprise your palate with colorful goodness!
- Nutty Flavor: Mix in some toasted pine nuts or walnuts for a crunchy element that adds texture. The nutty taste complements the other ingredients beautifully.
- Zesty Option: A squeeze of lemon juice or zest brightens the dip, lifting the flavors and making each bite more refreshing.
- Smoky Flavor: Use smoked paprika instead of regular for a deeper, barbecue-like flavor that adds personality to the dip.
- Dairy-Free: For a vegan version, replace the Greek yogurt with non-dairy yogurt and omit Parmesan, ensuring everyone can enjoy the dip!
Experimenting with these variations can turn an already delightful dip into something extraordinary, perfect for any gathering!
Make Ahead Options
These Roasted Broccoli–Artichoke Dip preparations are perfect for busy home cooks looking to save time during the week! You can roast the broccoli and garlic up to 24 hours in advance, allowing them to cool before storing them in an airtight container in the refrigerator. Additionally, you can mix all the other ingredients—artichokes, Greek yogurt, and spices—up to 3 days ahead; just combine the roasted veggies right before serving for that delicious fresh flavor. When you’re ready to enjoy this creamy dip, simply blend everything together, warm it gently in the oven, and serve with your favorite dippers for a quick and impressive treat that tastes just as good as when it’s freshly made!
Expert Tips for Roasted Broccoli–Artichoke Dip
- Room Temperature Yogurt: Ensure the Greek yogurt is at room temperature for an extra creamy texture in your Roasted Broccoli–Artichoke Dip, preventing clumps.
- Chop Evenly: Cut the broccoli florets into similar-sized pieces so they roast evenly, achieving that perfect caramelization.
- Taste as You Go: Always taste and adjust seasonings when combining your ingredients; don’t hesitate to add a pinch more salt or pepper for enhanced flavor.
- Prep Ahead: If you plan to serve this dip at a gathering, make it a day before. It allows the flavors to meld beautifully when chilled overnight.
- Versatile Usage: Use additional ingredients like lemon zest or chili flakes for a twist, making this dip uniquely yours!
Roasted Broccoli–Artichoke Dip Recipe FAQs
What should I look for when selecting broccoli?
Absolutely! When choosing broccoli, look for vibrant green florets that are tightly packed. Avoid any heads with yellowing or dark spots; this indicates over-ripeness. If you’re using frozen broccoli, ensure it’s free from ice crystals, which can indicate freezer burn.
How should I store leftover Roasted Broccoli–Artichoke Dip?
To keep your delicious dip fresh, store it in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving. I often place a piece of plastic wrap directly on the dip’s surface before sealing the container to minimize air exposure.
Can I freeze the Roasted Broccoli–Artichoke Dip?
Yes! To freeze the dip, transfer it to a freezer-safe container, leaving some space for expansion. It stays good for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then gently reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
What if my dip is too thick after blending?
If you find your dip is a bit too thick for your liking, don’t worry! You can add a splash of low-sodium vegetable broth or a little more Greek yogurt until it reaches your desired creaminess. Mix thoroughly to ensure a smooth consistency.
Is this dip suitable for people with dietary restrictions?
Very! This dip is naturally low-calorie and vegetarian-friendly. To make it vegan, simply substitute the Greek yogurt with a plant-based yogurt and swap the Parmesan for nutritional yeast. Always check for any potential allergens in your specific ingredients if you’re cooking for others.
Can I prepare this dip in advance?
Absolutely! Preparing the dip a day before is a great idea, as it allows the flavors to meld stunningly. Just be sure it’s well-covered and chilled; then, stir before serving, and you’re all set for an effortless appetizer that’s ready to impress!
Creamy Roasted Broccoli–Artichoke Dip Under 25 Calories
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Toss the chopped broccoli florets and finely chopped garlic with olive oil, kosher salt, and pepper. Spread them evenly on a baking sheet to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, stirring halfway through.
- In a mixing bowl, combine the roasted broccoli and garlic with artichoke hearts, scallions, shallot, tarragon, cumin, paprika, Greek yogurt, and Parmesan. Blend until creamy.
- Taste the dip and adjust seasonings if needed.
- Transfer the dip to a serving dish, garnishing with parsley. Serve warm or at room temperature.