Broccoli Rabe, Artichoke and Cheese Dip
This delicious dip is full of strong flavors, starting with the wonderful broccoli rabe. With a bold, nutty taste, the broccoli rabe shines among the other delicious ingredients, including artichoke hearts, white beans, and a mouth-watering selection of cheeses. You may just have found your go-to party dip.
Recipe by Jennifer Maloney
Jennifer, who was named one of Eat In Eat Out’s Food Bloggers To Watch in 2013, hails from Muskoka, Ontario, Canada, where she writes her fabulous blog, Seasons & Suppers. The home to a wide variety of recipes featuring diverse cuisines and ingredients, the one constant on her blog is deliciousness.
- 1 bunch broccoli rabe
- 2 (14 oz) cans artichoke hearts, drained, divided
- 3/4 cup rinsed and drained canned cannellini (white kidney) beans
- 1/2 cup ricotta cheese
- 1/3 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2/3 cup grated OKA cheese, divided (or substitute Emmenthal cheese)
- 1 Tbsp olive oil
- 2 tsp lemon juice
- 1 Tbsp minced garlic (about 2 cloves)
- salt and pepper, as needed
1. Preheat oven to 350°F.
2. Prepare the broccoli rabe: Rinse the broccoli rabe, but don’t dry. Cut the broccoli rabe bunch 2-3” from the top, removing and discarding the stem ends. (You’re trying to get mostly the leaves and very little of the stem). Place broccoli rabe in a large pot on the stovetop over medium heat. Cook, stirring, until broccoli rabe is wilted. Place wilted broccoli rabe into a fine mesh strainer and press well to remove as much moisture as possible. Set aside.
3. In a food processor, combine the broccoli rabe, 1/2 of the artichoke hearts, the kidney beans, ricotta cheese, sour cream, Parmesan, 1/2 of the OKA cheese, olive oil, lemon juice, garlic and a bit of salt and pepper. Process until almost (but not completely) smooth.
4. Transfer to a bowl. Roughly chop the remaining artichoke hearts and stir in. Taste mixture and add additional salt and pepper as needed to heighten the flavours.
5. Spoon mixture into an 8 or 10” cast-iron skillet (or similar size oven-safe dish).
6. Top with remaining OKA cheese.
7. Bake in preheated 350°F oven until quite bubbly, about 35 minutes. If you’d like to brown up the top a bit, pop under the broiler for a few minutes at the end of cooking.
8. Serve warm with crostini or cut vegetables, such as carrots, broccoli or cauliflower.
Substitute widely available Emmenthal cheese for OKA cheese, if needed.
Be sure to drain your wilted broccoli rabe well. I like to press with a folded paper towel. You’ll avoid adding too much moisture to your mixture that way.
Be sure to add salt and pepper, as needed, to really bring all the flavours together.
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