Recipe

		Roasted Broccoli Artichoke Dip
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

4 cups chopped broccoli florets (about 1 lb), cut into1/2 inch pieces

4 cloves garlic, finely chopped

1 tbsp. olive oil

Kosher salt and pepper

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 cup nonfat Greek yogurt

1/2 cup finely grated Parmesan

Heat the oven to 400°F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and 1/4 tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes. Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot. Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste.