Image of Roasted Broccoli-Artichoke Dip

Roasted Broccoli-Artichoke Dip

Image of Roasted Broccoli-Artichoke Dip
  • Find more recipes like this in Joy Bauer's book Joy's Simple Food Remedies! Photo credit: Lucy Schaeffer. Recipe credit: Joy Bauer
  • icons/brand/silverware copy Created with Sketch. Yield: 5 cups


  • 4 cup broccoli florets, chopped
  • 1 tbsp olive oil
  • 2 tsp Garlic & Herb Seasoning Blend
  • 1 can artichoke hearts (14 oz.), drained, rinsed and chopped
  • 1 to 2 scallions, thinly sliced
  • 1 shallot or 1/2 yellow or red onion, finely diced
  • 1 tsp fresh tarragon (or 1/2 teaspoon dried tarragon)
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 cup nonfat or low-fat plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • Minced or chopped fresh parsley for garnish, optional


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix the broccoli with the oil and Garlic & Herb Seasoning Blend. Spread out the broccoli on the prepared baking sheet and mist the tops with olive oil spray.
  3. Roast in the oven for about 10 to 15 minutes, until the broccoli is soft and slightly browned.
  4. While the broccoli roasts, combine the artichokes, scallions and shallot (or onion) in a large bowl.
  5. Add the roasted broccoli to the artichoke mixture, along with the tarragon, cumin and paprika. Mix until everything is well combined.
  6. Add the yogurt and Parmesan cheese and mix again.
  7. Once dip is ready to serve, taste and add additional seasoning, starting with 1/2 teaspoon and increasing as needed to reach desired flavor.