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Broccoli and Cheddar Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"This is a gilded-lily version of the hot dip classic, for which I provide a recipe as a 'no-brainer' variation. If you prefer, use either cauliflower or broccoflower as a substitute for the broccoli. Other semi-hard cheeses, such as Gruyère, work well too."

List of Ingredients

â—¦ 2 cups coarsely chopped broccoli florets
â—¦ 1 cup milk
â—¦ 1 cup canned low-sodium chicken broth
â—¦ 3 tablespoons unsalted butter
â—¦ ½ cup finely chopped onion
â—¦ 1 medium celery rib, finely chopped
â—¦ 2 tablespoons dry sherry
â—¦ ¼ cup all-purpose flour
â—¦ 1 ½ cups (6 ounces) shredded extra-sharp Cheddar
â—¦ Freshly ground black pepper to taste


Recipe

Bring a medium saucepan of lightly salted water to a boil over high heat. Add the broccoli and cook until tender, about 5 minutes. Drain and rinse under cold water.

Heat the milk and broth until steaming in a small saucepan over low heat or in a microwave.

Meanwhile, melt the butter in a heavy medium saucepan over medium heat. Add the onion and celery and cook until the onion is translucent, about 3 minutes. Add the sherry and cook until it has evaporated, about 30 seconds. Stir in the flour. Whisk in the hot milk and bring to a simmer. Reduce the heat to low and simmer uncovered, whisking occasionally, until smooth and thickened and no raw flour taste remains, about 10 minutes.

Stir in the cheese until melted, then stir in the broccoli. Season with pepper. (The dip can be prepared up to one day ahead, cooled, covered, and refrigerated. Reheat gently in a double boiler over simmering water, whisking often.)

Transfer to a heatproof serving dish and serve hot.


Makes about 3 ½ cups


What to Dip:
- Baguette slices
- Broccoli and cauliflower florets, prepared for dipping
- Carrot sticks
- Celery sticks
- Cherry tomatoes
- Cucumber slices
- Tiny new potatoes, cooked
- Zucchini slices


• Classic Broccoli and Cheese Dip:
Melt 1 pound pasteurized processed cheese spread, cut into cubes, in a medium saucepan over low heat. Add one 10-ounce package chopped broccoli, thawed and squeezed well to remove excess water, and 1 small onion, shredded on the large holes of a box grater. Heat through.