stefani2
- 1,687
Any ideas how long I would micro this recipe? Anyone try it before??
Thank you,
Jenna :chef:
Hot Broccoli Dip
Ingredients:
1 cup broccoli florets, chopped
2 Tablespoons chopped onion (about ¼ of an onion)
2 Tablespoons chopped red bell pepper
1 cup (4 oz.) shredded Cheddar cheese
¼ cup light mayonnaise
¾ cup light sour cream
¼ cup grated fresh Parmesan cheese, divided
1 garlic clove, pressed
1/8 teaspoon coarsely ground black pepper
Directions:
Preheat oven to 375. In a medium bowl, combine broccoli, onion, and bell pepper. Add cheddar cheese, sour cream, 2 Tablespoons of the Parmesan cheese, garlic and black pepper. Mix well and spoon into the Small Oval Baker (or small casserole dish with no lid)
Bake for 20-25 minutes or until heated through. Remove from oven and sprinkle with remaining Parmesan cheese.
Yields: 2 cups (16 servings)
Nutritional Value per Serving (2 Tablespoons): Calories 70, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g.
Thank you,
Jenna :chef:
Hot Broccoli Dip
Ingredients:
1 cup broccoli florets, chopped
2 Tablespoons chopped onion (about ¼ of an onion)
2 Tablespoons chopped red bell pepper
1 cup (4 oz.) shredded Cheddar cheese
¼ cup light mayonnaise
¾ cup light sour cream
¼ cup grated fresh Parmesan cheese, divided
1 garlic clove, pressed
1/8 teaspoon coarsely ground black pepper
Directions:
Preheat oven to 375. In a medium bowl, combine broccoli, onion, and bell pepper. Add cheddar cheese, sour cream, 2 Tablespoons of the Parmesan cheese, garlic and black pepper. Mix well and spoon into the Small Oval Baker (or small casserole dish with no lid)
Bake for 20-25 minutes or until heated through. Remove from oven and sprinkle with remaining Parmesan cheese.
Yields: 2 cups (16 servings)
Nutritional Value per Serving (2 Tablespoons): Calories 70, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g.