Broccoli Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 11 oz. frozen broccoli or fresh cooked until not quite tender (coarsely chopped)
500 ml sour cream (not fat free)
2 cups shredded old Cheddar cheese
1 envelope Knorr Vegetable Soup mix.
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Directions: |
Directions:Thaw frozen broccoli and squeeze out moisture. If using fresh broccoli cook until not quite tender and drain really well & lay on paper towel to absorb moisture.
Mix all ingredients. Save some of the cheese to sprinkle on the top of the dip.
Bake uncovered for 30 minutes at 325 º F to 350 º F.
Serve hot with crackers or any tortilla chips.
You can make the dip ahead, store it in fridge, and bake it when needed. |
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Number Of
Servings: |
Number Of
Servings:approx. 12 |
Preparation
Time: |
Preparation
Time:15 min. plus baking time |
Personal
Notes: |
Personal
Notes: Leftovers or if the dip cools too much it can be reheat in microwave on medium. If you forget to save some cheese for the top use about an addition 1/2 cup of cheese to sprinkle on the top of the dip. Dip will be gluten free as long as you make sure soup mix is. (Knorr Vegetable soup mix contains some barley gluten in the yeast extract.)
Serve with anything gluten free to dip in.
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