I made a dip I thought my family would enjoy on Superbowl Sunday. It’s a dip, so it’s not completely healthy, most of the time that is a given…right? However, it does contain a whole head of broccoli, which has amazing nutritional benefits. And….. it was Superbowl Sunday, which equals a cheat day in our book. My entire family loved this dip. I will definitely be making it again. There were a lot of mmmmm’s to be heard and my 5-year-old daughter said it was “exquisite”. Not kidding! 🙂 Plus, I think it’s kind of unique and a little different from the usual party dips. I love that; it’s always nice to have something new once in awhile. Let’s get down to business, but first, let’s let the photos do some of the talking.
What you will need:
EVOO
Peppers
Onion
I head of Broccoli
8 ounces of PHILADELPHIA Cream Cheese, at room temperature
3/4 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
Garlic Powder
S & P (I used sea salt)
Panko Bread Crumbs
Margarine
Cooking Spray
1 French Baguette
What to do:
Preheat oven to 375 degrees.
Saute a small onion and pepper in a skillet coated in EVOO over medium heat for about 3-5 minutes.
{ I made a big ol’ skillet of sautéed peppers (green, yellow, red and orange) and onions. I used the majority of them for Baked Mexican Quinoa and reserved about 1 ½ cups for the broccoli dip.}
Chop up the broccoli and place all of the florets (be sure the florets are finally chopped so they incorporate nicely into the dip) into a mixing bowl.
Add cream cheese, sour cream, and milk.
Add the sautéed onion and peppers.
Season with S & P.
Give all of the ingredients a good mix and transfer to a baking dish that has been coated with cooking spray.
Sprinkle the top with Panko Bread Crumbs.
Place about 5 small dollops of margarine on top of the bread crumbs.
Bake in a 375 degree oven for about 20-25 minutes.
I served the dip with slices of toasted French Baguette, but pita chips or crackers would be delicious too!
Enjoy!!
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Until next time, Happy Cooking!
~ Colette
