It is the second week of my self-declared Broccoli Challenge. Now that football season is here, I was inspired to make a game day dip. It’s actually similar to a spinach and artichoke dip but with broccoli instead. It provides a healthier option for game day eats. Here’s hoping that your team wins!
Artichoke and Broccoli Dip
8 oz. low-fat cream cheese
8 oz. low-fat sour cream
1 c. marinated artichoke hearts, drained
1 medium broccoli crown
2 cloves garlic
Directions: Start by taking cream cheese out of the fridge and let sit for 15 minutes prior to using. Cut and steam cook broccoli florets. Remove from heat and chill in refrigerator (this step can be done ahead of time). Crush 2 cloves of garlic and sauté for 1-2 minutes in small saucepan with cooking spray. Let cool. Mix together cream cheese and sour cream until well blended. This step can be done by hand or using an electric mixer. Stir in garlic. Finely chop the drained artichoke hearts and cooked broccoli. Mix into cream mixture. Season with salt and pepper to taste. Serve with bread or fresh cut veggies for dipping.
here for info. See you again next Wednesday for another Broccoli Challenge report.
Since we are talking broccoli, head on over to Gluten Free Food for a step by step recipe for Tricolour Salad. And don’t miss the tip for making carrot flowers.
Just in case you missed it last week, check out Healthy Eating Starts at Home for a healthy, homemade Chinese Beef and Broccoli recipe.