Broccoli Cheese Veggie Dip
Try this Broccoli Cheese Veggie Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- broccoli
- 2 garlic cloves
- 1/4 cup milk
- salt and fresh ground pepper to taste
- cauliflower
- cherry tomatoes
- 3 cups broccoli florets
- bell peppers
- 3/4- cup water
- 1 package (8-ounces) 1/3 less fat cream cheese
- 1/4 cup olive oil mayonnaise
- 3 cups various shredded cheeses (i used mozzarella mild cheddar and monterey jack)
- 1/2 cup shredded mild cheddar cheese for topping
- vegetables to serve with:
- baby carrots
- Carbohydrate 16.7710666670488 g
- Cholesterol 10.8875000008453 mg
- Fat 11.3470666669414 g
- Fiber 6.13874995172024 g
- Protein 7.59521666693887 g
- Saturated Fat 3.26878916682432 g
- Serving Size 1 1 Serving (285g)
- Sodium 219.319500003381 mg
- Sugar 10.6323167153285 g
- Trans Fat 0.912495833365288 g
- Calories 185 calories
Preheat oven to 375 Fahrenheit.Add water in 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 cold.In a blender, combine cooked broccoli, cream cheese, mayo, milk, shredded cheeses, garlic cloves, salt and pepper.Process until well blended and smooth.Transfer mixture to a 1-quart baking dish and sprinkle with cheese.Bake for 25 to 30 minutes, or until hot and bubbling.Remove from oven and let stand few minutes.Serve.
