This recipe was sent to me from Marlise Halushka, Lloydminster SK, Canada. This recipe is one of her families favorites for a snack, or treat.
Broccoli Cheese Dip
1 cup broccoli
1/8 cup red pepper
1/4 cup grated parmesan cheese
1 garlic clove
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Combine all ingredients. Spread in a round stone and bake in a 350 degree F. oven for 15 minutes.
When I made the recipe I chopped the broccoli and red pepper fine so that it is easier to eat. Then mixed them together in a medium bowl with the 1/4 cup of parmesan cheese. I minced the garlic clove in a garlic press and then added it to the mixture. Next I grated the cheddar cheese, then added the sour cream and mayonnaise and cheese to the bowl. I stirred it all together to make sure it was combined well. In our ungreased 9x9" baking stone, I spread the dip evenly from corner to corner and put it in the oven for 15 minutes at 350 degrees F. At 15 minutes, the edge of the pan was just bubbling so I left it in the oven for 2 more minutes. Once the timer went off, I took it out of the oven and let it cool slightly so it was still very hot, but not scorching. I noticed that it was a bit runny, not as thick as you would expect. When it did cool, it was a lot thicker (all most like mayo). The dip can be served hot or cold (although it is so delicious that there is not likely to be any left to try it cold). I ate the dish with some multigrain chips, Marlise also recommends dipping with vegetables, crackers, or flat breads. I think this would be tasty served on meat, like steak or chicken, or on a baked potatoe.
Preparing - Preparing this dip was super easy, you don't even have to use a food processor. Only a knife, cutting board, and bowl are required. If you want, the broccoli could be left in bigger chunks.
Baking - When pouring the mix into the ungreased dish, I was a little worried about the dip sticking to the pan because we are baking cheeses. It turned out all right, because I was using a stone dish. If you were using other dishes such as glass, I would grease the dish with butter for flavor - not shortening.
Thanks for reading! If you have any suggestions, comments, or wonderful recipes please, feel free to email me at food-views@live.ca
