8 ozs low fat cream cheese, left out of fridge for about 30 minutes to soften
1/2 cup sour cream
1 scallion, chopped
1 tsp fresh tarragon or 1/2 tsp dried
1/2 tsp parsley
1/2 tsp cumin
pinch of paprika
1/4 cup parmesan cheese
1 tbsp lemon juice
salt and pepper to taste
pita chips for serving
Preheat oven to 400. Mince one of the garlic cloves.
In a roasting pan, toss the broccoli florets with the olive oil and minced garlic. Add salt and pepper to taste.
Place the broccoli in the oven, and roast for about 20 minutes, until the broccoli has begun to brown and softened a bit. Remove from oven when done and set aside to cool.
Set up a food processor with a chopping blade. Add the broccoli, scallion and artichokes to the food processor. Whir to chop the vegetables.
Add the cream cheese and sour cream to the food processor, and puree until the cream cheese has combined with the other ingredients. Add an additional tablespoon olive oil if needed to get an even consistency.
Remove food processor cover, stir in any vegetables stuck to the side of the processor. Add the tarragon, parsley, cumin, paprika, parmesan cheese, lemon juice, salt and pepper to taste. Puree to incorporate these additional ingredients.
Scoop the dip out of the food processor and place in a serving bowl. Serve with pita chips or raw vegetables.