Believe me, I went through some major mental arguments with myself before making this dip. Really silly isn’t it? Why would I need to convince myself to make something so unbelievably good?
With broccoli as its primary ingredient you’d expect it to be really healthy right? A reason to make it.
Cream cheese, sour cream, and cheddar cheese….all healthy in their own way, but collectively, that’s a lot of fat and calories A reason not to make it.
Serve with toasted French bread slices; oh, oh more calories. Do I really want to make this?
While all this was going through my mind, a little voice kept saying, ” just go for it, you know you want to.”
Well, as you might guess, the little voice won out, and boy am I glad. Once tasted, never forgotten!
I did make some concessions by using low-fat cream cheese, sour cream and milk.
BAKED BROCCOLI PARMESAN DIP
Yield: about 4 cups Dip
- 2 tsp. olive oil
- 1/4 cup Panko crumbs
- 8 oz. cream cheese ( I used low-fat)
- 2 1/2 cups broccoli florets (thaw if frozen)
- 3/4 cup shredded cheddar, divided
- 1/2 cup sour cream (used low-fat)
- 1/4 cup grated Parmesan
- 1/4 cup milk
- 1 Tbsp. creole seasoning ( I used cajun spice)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- salt and pepper to taste
- loaf of French bread, sliced 1/4-inch thick and toasted
1. Preheat the oven to 375*F. Lightly spray a shallow baking dish or casserole.
2. Heat the olive oil, add Panko and cook, stirring till browned and toasted, about 3 minutes. Set aside.
3. In a bowl, combine cream cheese, sour cream, milk, seasonings and salt and pepper. Mix well to blend.
Stir in broccoli, cheddar, and Parmesan cheeses.
4. Spread into prepared pan, sprinkle top with remaining 1/4 cup cheddar.
Bake till bubbly, about 20 – 25 minutes.
5. Sprinkle with Panko, serve warm with sliced, toasted bread.
SOURCE: Emeril Lagasse