Broccoli Cheese Dip
Discover a healthier version of broccoli cheese dip that is irresistibly tasty and made from all natural ingredients.
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Equipment
Ingredients
- 5 tbsp Butter
- 1/2 cup Yellow onion, diced
- 1/2 cup Celery, diced
- 4 oz Mushrooms, fresh (washed, and chopped)
- 1 clove Garlic
- 5 tbsp Flour
- 1 cup Chicken broth
- 1 cup Milk
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 12 oz Broccoli, chopped
- 8 oz Cream cheese
- 2 cups Cheddar cheese, shredded
Instructions
- Melt the butter in a medium sized saucepan.
- Add the onions, celery, mushrooms, and garlic. Sauté until soft (about 10 minutes).
- Add the flour to the saucepan and stir. Cook for 2-3 minutes.
- Whisk in the chicken broth, scraping the bottom to release any sticking.
- Simmer the mixture until it thickens slightly (about 5 minutes).
- Add the milk, onion powder, garlic powder, sea salt, and black pepper.
- Stir to combine.
- Add the chopped broccoli and continue simmering for 5 minutes.
- Place the cream cheese and cheddar cheese into the crockpot and turn it on low.
- Pour the ingredients from the saucepan over the top of the cheeses, cover, and allow to warm for at least 90 minutes before serving.
- Serve with tortilla chips for dipping.
- Leftover broccoli cheese dip can be stored in the refrigerator for up to 5 days.
Nutrition
Serving: 0.5cupCalories: 200kcal
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