Broccoli Artichoke Dip


Recipe courtesy of Green Giant

Serves a crowd

  • 1 bag (12 oz) Green Giant broccoli & cheese sauce
  • 1 container (8 oz) chive and onion cream cheese spread
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup milk
  • 1 can (14 oz) artichoke hearts, drained, coarsely chopped
  • 1/4 cup roasted red bell peppers (from a jar), drained, chopped
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

Broccoli Artichoke Dip 

Click image to enlarge



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, 1/2 cup Parmesan cheese and the ground red pepper until well blended. Stir in broccoli mixture and roasted red pepper. Spoon into 1½-quart baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake uncovered about 25 to 30 minutes or until mixture is hot and bubbly. Serve with baguette slices.


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