Roasted Broccoli Artichoke Dip

By S. Danford

Ingredients

• 4 heaping cups chopped broccoli florets
• 4 garlic cloves, minced
• 1 T olive oil
• pinch of salt
• 1/4 t freshly ground black pepper
• cooking spray
• 1 14oz can artichoke hearts, drained, rinsed, and chopped
• 1-2 scallions, thinly sliced
• 1 shallot or 1/2 yellow or red onion, diced
• 1 t fresh tarragon
• 1/2 t cumin
• 1/4 t paprika
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup grated parmesan cheese
• Minced or chopped fresh parsley for garnish

Preparation

Step 1

Preheat oven to 400 degrees
Mix the broccoli with the garlic, oil, salt and pepper
Spread the broccoli on a baking sheet covered with parchment paper
Mist the tops with cooking spray and roast in the oven for 10-15 minutes until the broccoli is soft and slightly browned
While the broccoli roasts, combine the artichokes, scallions, and shallot (or onion) in a large bowl
Add the broccoli and artichoke mixture
Add the spices and mix until everything is combined
Add the yogurt and parmesan cheese and mix well
Season the dip with additional ground black pepper to taste and garnish with a sprinkling of fresh parsley