Budget Menu & Dirt Cheap Recipes General Recipes Southwestern Broccoli Dippers

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    • #592423
      Avatar for jennymolinjennymolin
      Participant

      Southwestern Broccoli Dippers are a delicious alternative to nachos. They’re crisp, cheesy and have tons of flavor. I like to make them for gatherings and leave the cheese on warm in a small crockpot or in a fondue pot.

      I’ve added a keto-friendly version below too, in case you don’t want to use flour.

      southwestern broccoli dippers

      Southwestern Broccoli Dippers

      You’ll Need:
      Himalayan Pink salt
      2 heads broccoli, cut into florets
      5 tablespoons butter
      2 green onions, sliced
      3 tablespoons all-purpose flour
      3 cups milk
      2 cups grated pepper jack cheese
      4 ounces cream cheese, softened
      1 teaspoon chili powder
      1/2 teaspoon ground cumin
      Freshly ground black pepper

      Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
      To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute.
      Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.

      Serve hot as a dipping sauce with the cold broccoli.
      cheese broccoli dip

      Keto Southwestern Broccoli Dippers

      You’ll Need:
      Himalayan Pink salt
      2 heads broccoli, cut into florets
      5 tablespoons butter
      2 green onions, sliced
      1/4 tsp xanthan gum
      3 cups half & half cream
      2 cups grated pepper jack cheese
      4 ounces cream cheese, softened
      1 teaspoon chili powder
      1/2 teaspoon ground cumin
      Freshly ground black pepper

      Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
      To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the xanthan gum,
      Pour in the half & half cream, whisking constantly. Heat until thickened, then add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.

      Serve hot as a dipping sauce with the cold broccoli.

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    • #592549
      Avatar for jennymolinmos
      Participant

      I’m thinking of all the veggies that could be dipped in this tasty sauce!

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Budget Menu & Dirt Cheap Recipes General Recipes Southwestern Broccoli Dippers