Warm Broccoli Cheese Dip

eat with pita chips or crudites. You can put mushrooms in food processor to save time

Yield: 8 servings
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  • 1 tablespoon(s) butter
  • 1 whole(s) yellow onion finely chopped
  • 1/2 pound(s) white/button mushrooms finely chopped
  • 3/4 teaspoon(s) sea salt fine
  • 1/4 teaspoon(s) fresh black pepper ground
  • 1/2 cup(s) mild beer such as ale
  • 16 ounce(s) frozen broccoli florets thawed, chopped, squeezed dry or excess moisture
  • 2 cup(s) mild cheddar/monterey jack cheese shredded, divided
  • 1/2 cup(s) lowfat sour cream
  • 4 ounce(s) Neufchatel cheese


  1. Preheat oven to 350.
  2. Grease an 8" baking dish with butter, set aside.

  3. - Melt butter in a large skillet over medium-high heat.
  4. - Add onion & cook, stirring often, until deep golden brown - about 10 minutes
  5. - Add Mushrooms, salt & pepper and cook until golden bronw - about 8-10 minutes
  6. - Carefully add beer & cook, scraping up any browned bits, for about 2 minutes more
  7. - Remove skillet from heat, stir in broccoli, 1 3/4 cup shredded cheese, sour cream & Neufchatel until well combines and transfer to backing dish.
  8. - Scatter remaining 1/4 cup chredded cheese over the top
  9. - Bake until bubbly and golden brown - about 35 minutes.

  10. Serve immediately.
May 2012

This recipe is a personal recipe added by ChrissyDec and has not been tested or endorsed by MyRecipes.

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