Warm Broccoli Cheese Dip

Warm Broccoli Cheese Dip

Serves 8

Your party guests will devour this irresistible dip with pita chips or crudités. To make quick work of chopping the mushrooms, pulse them in the food processor.

  • 1 tablespoon butter, plus more for the baking dish
  • 1 yellow onion, finely chopped
  • 1/2 pound white/button mushrooms, finely chopped
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mild beer, such as ale
  • 1 (16-ounce) package frozen broccoli florets, thawed, chopped and squeezed dry of any excess moisture
  • 2 cups shredded mild cheddar & Monterey jack, divided
  • 1/2 cup lowfat sour cream
  • 4 ounces neufchâtel cheese
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Preheat oven to 350°F. Grease an 8-inch baking dish with butter; set aside. Melt butter in a large skillet over medium-high heat. Add onion and cook, stirring often, until deep golden brown, about 10 minutes. Add mushrooms, salt and pepper and cook until golden brown, 8 to 10 minutes. Carefully add beer and cook, scraping up any browned bits, for 2 minutes more. Remove skillet from heat, stir in broccoli, 1 3/4 cups shredded cheese, sour cream and Neufchâtel until well combined and transfer to prepared dish. Scatter remaining 1/4 cup shredded cheese over the top and bake until bubbly and golden brown, about 35 minutes. Serve immediately.

Nutritional Info: 
Per Serving:210 calories (130 from fat), 14g total fat, 8g saturated fat, 50mg cholesterol, 480mg sodium, 7g carbohydrate (2g dietary fiber, 4g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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