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Last week I shared a recipe for Broccoli
Pesto. I am still
experimenting with broccoli (boy, did I buy a lot of broccoli), and came up
with this delicious, you-won’t-believe-it’s-broccoli, dip. It is complex and
wonderfully flavorful, and works well with crackers, toasted bread strips, or,
enjoy it as I do, on a slice of toast and run under the broiler. It’s a tasty
and effortless way to effortlessly consume a daily portion of vegetables.
Broccoli and Hearts of Palm Dip
1 c. broccoli florets, chopped
½ c. chopped Melissa’s hearts of palm
2 T. chopped onion
2 T. chopped Melissa’s Sweet Red Bell Peppers
1 c. shredded cheddar cheese
½ c. Duke’s mayonnaise
½ c. sour cream
¼ c. grated fresh Parmesan cheese
Few gratings coarsely ground black pepper
2 T. Parmesan cheese
Preheat oven to 375° F.
Place all
ingredients into a medium mixing bowl and fold it together until combined. Pour
into a 1.5-quart casserole dish, and top
with the remaining 2 tablespoons Parmesan cheese. Bake 20 to 25 minutes or
until hot and bubbly.
5 comments:
I love warm dips like this and would probably eat the whole thing even I knew there's broccoli in there.
Sounds rich and delicious.
My mum do a dish very similar to this
Anything with cheese and mayonnaise is a winner in my book, and I'll gladly eat any vegetable associated with that combo!
Looks great! Ingredients are very rich and broccoli is my favourite. Thanks.
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