Creamy Broccoli Spinach Dip Best Recipes

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CREAMY BROCCOLI-SPINACH DIP

2017-10-20



Creamy Broccoli-Spinach Dip image

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic (from 1 clove)
  • 12 ounces small broccoli florets (about 5 cups)
  • Kosher salt and freshly ground pepper
  • 4 packed cups baby spinach leaves
  • 1 cup whole-milk ricotta
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 2 tablespoons shredded fresh basil
  • 1/4 cup grated Parmesan
  • Rye crispbread, for serving

Steps:

  • Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
  • Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
  • Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

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