Broccoli Cheese Veggie Dip
Cheesy, warm and creamy veggie dip that’s perfect for game days!
Servings: 6
Ingredients
- ¾ cup water
- 3 cups broccoli florets
- 1 package (8 ounces) 1/3 Less Fat Cream Cheese
- ¼ cup Mayonnaise
- ¼ cup milk
- 3 cups Mexican blend shredded cheese
- 2 cloves garlic
- salt and fresh ground pepper to taste
- 1 cup shredded mild cheddar cheese for topping
Vegetables For Serving:
- cherry tomatoes
- baby bell peppers
- broccoli florets
- baby carrots
- cauliflower florets
Instructions
- Prep. Preheat the oven to 375˚F.
- Cook the broccoli. Add water to a pot and bring to a boil. Add broccoli to boiling water and cover. Cook for 5 to 6 minutes, or until just tender. Drain and run cold water over broccoli for 1 minute or until cooled.
- Blend. In a blender, combine the cooked broccoli, cream cheese, mayo, milk, 1/2 cup shredded cheeses, garlic cloves, salt, and pepper. Process until well blended and smooth.
- Bake. Transfer mixture to a 1-quart baking dish and sprinkle with remaining cheese. Bake for 25 minutes or until hot and bubbly.
- Serve. Remove from oven and let stand about 5 minutes. Serve the cheese dip with veggies for dipping.
Nutrition
Calories: 297kcal | Carbohydrates: 6g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 507mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 40.9mg | Calcium: 510mg | Iron: 0.8mg
