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Warm Broccoli Cheese Dip

Serves 8
Time 1 hr
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.
Ingredients
  • 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 ground black pepper
  • 1/2 cup mild beer, such as ale
  • 1 (16.0-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 low-fat sour cream
  • 4 ounces Neufchâtel cheese
Method

Preheat the oven to 350°F. Grease an 8-inch baking dish with butter; set aside. 

Melt 1 tablespoon 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.

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.
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  • 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 ground black pepper
  • 1/2 cup mild beer, such as ale
  • 1 (16.0-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 low-fat sour cream
  • 4 ounces Neufchâtel cheese