Southwestern Broccoli Dippers

[jennymolin]

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

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.

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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[mos]

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

[Author]

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