Roasted Broccoli–Artichoke Dip

Roasted Broccoli–Artichoke Dip
LUCY SCHAEFFER PHOTOGRAPHY

Give artichoke dip a tasty makeover with this roasted broccoli–artichoke dip recipe. Plus, it's only 25 calories per 1/4 cup, so have as much as you'd like.

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Yields: 5 cups
Total Time: 0 hours 30 mins
Ingredients
4 c.

chopped broccoli florets (about 1 lb) 

4

cloves garlic, finely chopped

1 tbsp.

olive oil

Kosher salt and pepper

1

14-oz can artichoke hearts, rinsed and chopped

2

scallions, thinly sliced

1

shallot, finely chopped

1 tsp.

chopped fresh tarragon

1/2 tsp.

ground cumin

1/4 tsp.

paprika

1/2 c.

nonfat Greek yogurt

1/4 c.

finely grated Parmesan

Chopped fresh flat-leaf parsley, for serving

Directions
  1. Heat the oven to 400˚F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and ¼ tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes. 
  2. Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
  3. Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste and sprinkle with parsley if desired.

PER 1/4 CUP: 25 calories, 0.5 g fat (0 g saturated fat), 2 g protein, 65 mg sodium, 1 g carbs, 0.5 g fiber

This better-for-you recipe is from Joy Bauer's new cookbook, .

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