Broccoli is one of the spotlight veggies of the month here at
Food $ense. I love broccoli, the kids love broccoli, but sometimes we get in a broccoli eating rut here at our house. Little trees for dipping happens at least twice a week around here. But when the holidays roll around we mix things up a little bit.
This dip is actually one that we have made in my family ever since I was small. It was one of my favorites back then and I am super excited to share it with you now. We used to call is Sheri's dip because she first made it for a family party and then we just kept calling it that and making it in bigger pots. We are up to the full crock pot size. I am not embarassed to say some people in the family eat it like broccoli cheese soup.
1 cup fresh broccoli heads or florets, chopped (about 6 ounces) I have used frozen and also "cuts of broccoli"
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1 ounce (1/4 cup) Parmesan cheese, grated
1 clove garlic, pressed
1 cup (4 ounces) shredded cheddar cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/8 teaspoon ground black pepper
Preheat oven to 375°F.
Chop broccoli, onion and bell pepper using knife or food chopper; place in 1-quart mixing bowl. Grate Parmesan cheese; add 2 tablespoons to vegetable mixture. Press garlic using a garlic press (or mince and add to vegetables along with remaining ingredients, mixing well. Spoon into small baking dish. Bake 20-25 minutes or until heated through. Sprinkle remaining 2 tablespoons Parmesan cheese over top and surround with Pita Chips for serving.
Broccoli is one of the spotlight veggies of the month here at Food $ense. I love broccoli, the kids love broccoli, but sometimes we get in a broccoli eating rut here at our house. Little trees for dipping happens at least twice a week around here. But when the holidays roll around we mix things up a little bit.
