Broccoli Dip

This simple and flavorful dip combines the goodness of broccoli, mushrooms, and cream of mushroom soup. It’s a great option for dipping fresh broccoli or bread cubes and makes for a delicious appetizer or snack.

To make broccoli dip, you will need fresh broccoli florets (steamed and finely chopped), cream cheese, sour cream or Greek yogurt, grated Parmesan cheese, minced garlic, lemon juice, chopped green onions, dried dill or other herbs of your choice, and optional ingredients like shredded cheddar cheese or diced red bell pepper for added flavor and texture.

First, steam the broccoli florets until they are tender. You can do this by placing them in a steamer basket over boiling water for a few minutes or until they are easily pierced with a fork. Once steamed, finely chop the broccoli into small pieces.

In a mixing bowl, combine the finely chopped broccoli, cream cheese, sour cream or Greek yogurt, grated Parmesan cheese, minced garlic, lemon juice, chopped green onions, and dried dill. Mix well until all the ingredients are thoroughly combined.

If you prefer a cheesier dip, you can add shredded cheddar cheese to the mixture. This adds a rich and melty texture to the dip. Additionally, diced red bell pepper can be added for a pop of color and a mild crunch.

Once all the ingredients are mixed together, transfer the dip to a serving bowl and refrigerate it for at least an hour to allow the flavors to meld together. This step also helps to thicken the dip slightly.

INGREDIENTS:

• 10 ounces (280 g) frozen broccoli, chopped
• ½ cup (50 g) chopped celery
• 1 cup (160 g) chopped onion
• 2 tablespoons (28 g) unsalted butter
• 4 ounces (115 g) mushrooms, sliced
• 8 ounces (225 g) fat-free cream cheese
• 10 ounces (280 g) low-sodium cream of mushroom soup
• 6 ounces (170 g) water chestnuts, sliced
• 2 teaspoons Worcestershire sauce

INSTRUCTIONS:

1. Cook the broccoli until tender according to the package instructions. Drain and set aside.
2. In a skillet over medium-high heat, sauté the celery and onion in butter until tender.
3. Place the cooked broccoli and sautéed vegetables in the slow cooker. Add the sliced mushrooms, fat-free cream cheese, and low-sodium cream of mushroom soup. Stir well to combine.
4. Heat the mixture in the slow cooker on low until the cream cheese is melted and the flavors are well blended.
5. Stir in the sliced water chestnuts and Worcestershire sauce.
6. Keep the dip warm in the slow cooker and serve directly from it.

Yield: 20 servings

NUTRITIONAL INFORMATION PER SERVING:

• 54 g water
• 62 calories
• 49% from fat
• 14% from protein
• 38% from carbs
• 2 g protein
• 3 g total fat
• 2 g saturated fat
• 1 g monounsaturated fat
• 0 g polyunsaturated fat
• 6 g carbs
• 1 g fiber
• 1 g sugar
• 47 mg phosphorus
• 26 mg calcium
• 0 mg iron
• 101 mg sodium
• 207 mg potassium
• 214 IU vitamin A
• 30 mg ATE vitamin E
• 15 mg vitamin C
• 10 mg cholesterol

TIP: This broccoli and mushroom dip pairs well with fresh broccoli florets or bread cubes for dipping. It’s a tasty and nutritious option for gatherings or as a snack. Enjoy!

Broccoli dip can be served chilled and pairs well with various dippables, such as crackers, tortilla chips, breadsticks, or raw vegetable sticks. The creamy and savory combination of broccoli, cheeses, and seasonings creates a flavorful and nutritious dip that will please both kids and adults alike.

In summary, broccoli dip is a delicious and healthy appetizer that highlights the flavors of broccoli in a creamy and flavorful dip. Whether served at parties, gatherings, or as a nutritious snack, this dip is sure to be a hit. Its versatility allows you to customize it with your preferred herbs, cheeses, or additional vegetables, making it a fantastic choice for incorporating more vegetables into your diet or serving a tasty appetizer to your guests.