Blanched Broccoli and Cheese Dipping Sauce
- 2 heads broccoli, cut into florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups grated mild Cheddar
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon Cajun spice
- 1/4 teaspoon mustard powder
- Black pepper
Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.
To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce.
2012 Ree Drummond, All Rights Reserved