Southwestern Broccoli Dippers

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Kosher 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

Directions

  1. 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.
  2. 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.
  3. Serve hot as a dipping sauce with the cold broccoli.

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