Creamy Broccoli-Spinach Dip

Prep Time:
25 mins
Total Time:
40 mins
Makes 2 1/2 cups

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!


  • 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

  • ¼ cup grated Parmesan

  • Rye crispbread, for serving


  1. 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.

  2. Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.

  3. Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

    creamy broccoli spinach dip
    Julia Gartland
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