Roasted Broccoli Dip

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5 from 1 review

Roasted broccoli lends depth of flavor to a dip that also features roasted red peppers and feta cheese.


  • 3 cloves garlic
  • 4 cups broccoli florets
  • 7 ozs roasted red peppers, drained and rinsed
  • 8 ozs lite cream cheese
  • 1 tbsp soy sauce
  • 4 tbsp olive oil, divided
  • ½ cup feta cheese
  • 1 tbsp parsley
  • pinch red pepper flakes
  • tbsp lemon juice
  • 6 olives
  • black pepper to taste
  • ½ slice prosciutto or cooked bacon (optional)


  1. Remove the cream cheese from refrigerator about 20 minutes before putting the dip together so it begins to soften.
  2. Preheat oven to 425. Toss the broccoli with 2 tablespoons olive oil, garlic powder and a bit of salt to taste. Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 20 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside to cool.
  3. Add the garlic to a food processor, pulse to mince the garlic. Add the broccoli, red peppers and cream cheese. Purée the ingredients so that the veggies are well combined with the cheese.
  4. Add the remaining ingredients, from the soy sauce through the black pepper, and the prosciutto if you are using it. Purée these ingredients so that they are fully incorporated.
  5. Serve the dip in a bowl surrounded by pita chips or other dipping options.
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