Broccoli Cheese Dip
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
20 mins
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Total time
40 mins
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Ingredients
3 cups broccoli florets (264 g)
½ small leek - diced (70 g)
1 garlic clove - minced (3 g)
2 cups grated cheddar cheese - reserve ½ cup (180 g)
½ package cream cheese (125 g)
1 tsp black pepper (2g)
½ tsp salt (2g)
¼ tsp chili flakes (1g)
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Directions
- Preheat oven to 350°F (176°C).
- Cut broccoli florets into small pieces.
- Blanche broccoli for 5 minutes in a pot of boiling water. Drain and rinse with cold water. Drain well and allow to cool.
- In a medium bowl beat cream cheese until smooth, scraping down bowl during mixing (approx. 5 - 7 minutes).
- Add blanched broccoli, leek, garlic, salt, pepper and chili flakes. Mix until combined.
- Add 1½ cups cheddar cheese and mix until combined.
- Place in a bake proof serving dish and top with reserved ½ cup cheddar cheese.
- Bake in preheated oven for 15 - 20 minutes or until heated through and cheese is bubbly.
- Serve with your favourite toasted Kinnikinnick Bread cut-outs for dipping.
Tips & Variations
- Time saver: Dip can be made ahead of time. Prepare as above but do not bake. Refrigerate. Bake prior to use.
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