Southwestern Broccoli Dippers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 51
- Saturated Fat
- 31
- Carbohydrates
- 37
- Dietary Fiber
- 9
- Sugar
- 16
- Protein
- 33
- Cholesterol
- 146
- Sodium
- 1429
- Total: 15 min
- Active: 15 min
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
- 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.