by kirra » Mon Aug 24, 2009 9:57 pm
Hot Broccoli Dip
Ingredients:
1 cup chopped fresh broccoli fleurettes (peel & chop up stock)
2 Tbsp chopped onion
2 Tbsp chopped red pepper
1 oz (1/4 cup) parmesan cheese grated, use 2 Tbsp cheese in dip, save rest for top
1 clove garlic pressed
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayo
1/8 tsp black pepper
Preparation:
Pour into oven safe shallow baking pan (something that can go from the oven to the table for dipping)
Bake at 375° F for 20 – 25 min- till bubbly
(makes 2 cups yield) 16 servings
Recipe can easily be doubled for extra crowds, or if you need to use up extra broccoli in the fridge.
Best scooped out with really great corn tortillas, artesian crackers or crisped pita wedges.
[b][size=150]Hot Broccoli Dip[/size]
Ingredients:[/b]
1 cup chopped fresh broccoli fleurettes (peel & chop up stock)
2 Tbsp chopped onion
2 Tbsp chopped red pepper
1 oz (1/4 cup) parmesan cheese grated, use 2 Tbsp cheese in dip, save rest for top
1 clove garlic pressed
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayo
1/8 tsp black pepper
[b]Preparation:[/b]
Pour into oven safe shallow baking pan (something that can go from the oven to the table for dipping)
Bake at 375° F for 20 – 25 min- till bubbly
(makes 2 cups yield) 16 servings
Recipe can easily be doubled for extra crowds, or if you need to use up extra broccoli in the fridge.
Best scooped out with really great corn tortillas, artesian crackers or crisped pita wedges.