Tuesday, 8 September 2009

Hot Broccoli Dip

This has been one of my favourite dips for years. The original recipe is from Pampered Chef and is considered a 'light' dip but since I don't buy low fat sour cream (evah!) mine can't be considered 'low fat'.  I have made some other adjustments to the original recipe based on our own tastes (namely more Parmesan and garlic) because one clove of garlic is so very cute but not nearly enough.  This dip is full of flavour, creamy and delicious. It's also a very easy dip to make and can be made ahead of time.

It is not, however, a favourite among my kids because they have Broccophobia - a severe and unwarranted fear of broccoli.  Normally a dish with broccoli is something that I'd try to encourage them to eat.  Broccoli is good for you.  It's one of the veggies that I personally could eat everyday.  It looks like little trees.  

But, on a more personal note, I really don't relish the idea of sharing this dip (I will make an exception for Brad though).  I won't tell my kids that you can't taste the broccoli in the dip and that the garlic and Parmesan flavours are the main flavours. My man and I will willingly 'take one for the team' and eat this dip together in order to 'spare' our kids the heartache of having to eat this delicious dip filled with their worst nightmare.  

Because that's what parents do.  

We make sacrifices. 

We eat dip because we love.  That's just how we roll.

Hot Broccoli Dip

Blog Post Updated: February 4, 2016

Servings: 4-6
1 cup fresh broccoli florets, chopped
2 tbsp onion, chopped
2 tbsp red pepper, chopped (optional)
¼ cup fresh Parmesan cheese, grated
2 garlic cloves, minced
1 cup cheddar cheese or marble cheese, grated
½ cup sour cream (I used 14% fat)
½ cup mayonnaise (I have used both low fat and full fat)
1/8 tsp black pepper

Garnish - fresh Parmesan cheese

Serve with: nacho or pita chips

Preheat oven to 375F. 

Chop broccoli.  I love to use my Pampered Chef Food Chopper for this because it works like a charm and you can get your frustrations out at the same time.  A knife will do too.  Dice onion and red pepper (if using); place all veggies in a mixing bowl. 

Chopped green goodness paired with some of my favourite flavours.  Deelish!
Add Parmesan cheese along with the rest of the ingredients to vegetable mixture. Spoon into a small baking dish. Sprinkle more Parmesan cheese over top, if desired.  Bake for 20-25 minutes or until heated through.  Serve with nacho or pita chips.

Tip: You can substitute fat-free sour cream and mayonnaise with this recipe if you choose.

Tip 2: Make this dip ahead of time.  After spooning dip into the baking dish cover it with plastic wrap and keep in the fridge, for up to two days.  Preheat oven, remove plastic wrap and then bake according to the directions above. You may need to increase the baking time a bit since the dip is coming out of the fridge.

Inspired by: Pampered Chef’s “Light and Simple” cookbook (p. 11)

Disclaimer: I have, in no way, been compensated for my comments about Pampered Chef's Food Chopper.  I use many of their products because I love them and used to sell their products.

1 comment:

jenn said...

I've made this before (you gave me the recipe) and LOVE it!!!

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