Healthy Broccoli Dip
easyhealthyrecipes.com/healthy-broccoli-dip/Dip lovers gather, because this Broccoli Cheese Dip is creamy, cheesy, savory, and packed with broccoli, mushrooms, and garlicky flavor. Serve it as an easy appetizer for your next gathering!
Recipe makes approximately 8
Equipment Needed
- 10-inch large oven-safe skillet (or 8x8 baking dish )
- Wooden spoon (or silicone spatula)
Ingredients Needed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 8 ounces cremini or baby bella mushrooms, finely chopped
- 2 to 3 tablespoons dry white wine or dry sherry
- 1 to 2 tablespoons Worcestershire sauce
- 8 ounces Neufchâtel cheese or cream cheese, softened
- ½ cup plain Greek yogurt
- 1 cup shredded mozzarella, divided
- ½ cup freshly shredded parmesan
- 1 12-ounce package frozen chopped broccoli, cooked and drained very well
- ¼ cup sliced almonds
- salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Preheat oven to 350°F.
- Heat 1 tablespoon olive oil in a large oven-safe skillet or sauté pan over medium heat. Add 1 chopped small onion and cook 4 to 5 minutes, or until soft and translucent.
- Add 3 minced garlic cloves and 8 ounces finely chopped mushrooms. Cook 5 minutes, stirring occasionally, until mushrooms are golden and any liquid has cooked off.
- Pour in 2 to 3 tablespoons dry white wine or dry sherry. Cook until the liquid has reduced completely, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low. Add 8 ounces softened Neufchâtel cheese or cream cheese and stir until melted and smooth.
- Stir in 1 to 2 teaspoons Worcestershire sauce, ½ cup plain Greek yogurt, ¾ cup shredded mozzarella, and ½ cup freshly shredded parmesan. Continue stirring until cheese is melted and mixture is fully combined.
- Fold in 1 12-ounce package cooked and well-drained chopped broccoli. Season with salt and freshly cracked black pepper to taste.
- If using an oven-safe skillet, spread the dip into an even layer in the skillet. If not using an oven-safe skillet, transfer the dip to an 8x8 baking dish.
- Top with remaining ¼ cup shredded mozzarella and ¼ cup sliced almonds.
- Bake 20 to 25 minutes, or until dip is hot and bubbly around the edges and golden on top.
- Serve warm with tortilla chips, cucumber rounds, bell pepper strips, or grain-free crackers.
Recipe Notes
Toast the almonds: If you have a few extra minutes, toast the sliced almonds in a dry skillet for 2 to 3 minutes before sprinkling them on top. They’ll become nuttier and even crunchier after baking.
Browner top: Broil the dip for 1 to 2 minutes after baking, keeping a close eye on it so the cheese and almonds don’t burn.
Add heat: Stir in a pinch of crushed red pepper flakes, a diced jalapeño, or a few dashes of your favorite hot sauce with the cheese mixture for a spicy twist.
Make it heartier. Stir in cooked shredded chicken or crumbled cooked bacon before baking to turn this appetizer into a more substantial dip (I love the bacon myself).
Feed a bigger crowd: This recipe doubles easily for any gathering. Bake it in a 9x13-inch baking dish and add a few extra minutes to the baking time if needed.
Nutrition Info (Approximate)
Calories: 197kcal | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.001g | Total Carbs: 6g | Fiber: 1g | Sugar: 3g | Net Carbs: 5g | Vitamin C: 2mg | Cholesterol: 37mg | Sodium: 317mg | Potassium: 270mg | Calcium: 212mg | Iron: 1mg