Ingredients:
Kosher salt
1 bunch broccolini, trimmed and roughly chopped
4 ounces cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
Finely grated zest of 1 lemon
1/2 teaspoon hot sauce
1 clove garlic, minced
1 9-ounce box frozen artichoke hearts, thawed, drained and chopped
1 cup shredded havarti cheese (about 4 ounces)
2 tablespoons chopped fresh dill, plus more for topping
4 scallions, thinly sliced
Directions:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes.
- Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
- Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
- Serve with:
Potato chips or tortilla chips
French fries
Bread bowl or bread pieces
Party crackers
Potato bites
Naan bread
Tortillas
Pita bread or pita chips
French bread
Fresh raw vegetables such as carrot sticks, celery, cauliflower florets, green beans, mini bell peppers or broccoli florets
Baguette rounds
Crostini or crusty bread
Rice crackers
Pasta chips* (see directions below)
How to Make Pasta Chips
If you are pressed for time, then just about any type of hearty chip or thinly sliced crusty bread will work with this dip. But what really takes this snack to the next level is when you make your own homemade pasta chips. And don’t worry, it is not as hard as you think.
Most home cooks are intimidated when it comes to deep-fat frying. As long as you follow a few simple guidelines, it is simple, and there is nothing to stress about.
- Cook the lasagna noodlesaccording to the package instructions. Save the no-boil lasagna noodles for a different dish, they won’t work in this recipe.
- Use a paper towel to pat dry the noodles thoroughly. Any water left on the noodles will cause the hot oil to sizzle and splash.
- Heat the vegetable oil in a heavy-bottom pan like a Dutch oven. While the oil is coming to temperature, cut cooked noodles into chip-sized portions.
- Use a thermometer to check the oil is at 360 degrees.
- Gently place two sheets worthof cut pasta into the hot oil. Fry in batches for a minute on each side until golden brown and bubbly. Remove and place on a wire rack. Pat dry and season with garlic salt.