Hot Broccoli-Artichoke Dip

• 4 oz. Neufchatel-style cream cheese, softened
• 1/2 cup marinated artichoke hearts, drained and chopped
• 2 Tbs. chopped green olives, optional
• 3 Tbs. grated Parmesan cheese, divided
• 2 Tbs. light mayonnaise
• 1/2 tsp. grated lemon zest
• Pinch cayenne pepper
• 1 cup cooked broccoli, finely chopped (3 oz.)
• Pinch smoked paprika for garnish, optional

1. Preheat oven to 375F.
2. Coat 8-inch ovenproof baking dish with nonstick cooking spray.
3. Beat cream cheese in medium bowl with electric mixer until creamy.
4. Stir in artichoke hearts, olives (if using), 2 Tbs.
5. Parmesan, mayonnaise, lemon zest, and cayenne.
6. Fold in broccoli.
7. Spread mixture in prepared baking dish, and sprinkle with remaining 1 Tbs.
8. Parmesan and paprika, if using.
9. Bake 20 minutes, or until bubbly, hot in center, and slightly browned at edges.

cream cheese, marinated artichoke hearts, green olives, parmesan cheese, light mayonnaise, lemon zest, cayenne pepper, broccoli, paprika

Taken from www.vegetariantimes.com/recipe/hot-broccoli-artichoke-dip/ (may not work)