Roasted Broccoli and Cheddar Cheese Dip Recipe

Name: Roasted Broccoli and Cheddar Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces broccoli florets (about 6 cups); 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 4 tablespoons (1/2 stick) unsalted butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 1/2 cups half-and-half; 8 ounces mild Cheddar, shredded (about 2 1/2 cups); 4 ounces Monterey Jack, shredded (about 1 1/2 cups); 2 teaspoons Dijon mustard; Roasted potato wedges, toast points, crudites or potato chips, for serving

Servings: persons

12 ounces broccoli florets (about 6 cups)
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups half-and-half
8 ounces mild Cheddar, shredded (about 2 1/2 cups)
4 ounces Monterey Jack, shredded (about 1 1/2 cups)
2 teaspoons Dijon mustard
Roasted potato wedges, toast points, crudites or potato chips, for serving

1
Position an oven rack in the center of the oven and preheat to 450 degrees F.
2
Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer.
3
Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes.
4
Transfer the broccoli to a cutting board to cool.
5
Coarsely chop the broccoli.
6
Meanwhile, melt the butter in a large saucepan over medium heat.
7
Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
8
Add the garlic and stir until softened, about 2 minutes.
9
Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes.
10
Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes.
11
Turn off the heat and stir in the Cheddar and Monterey Jack until melted.
12
Gently stir in the roasted broccoli and mustard.
13
Season with salt and pepper.
14
Transfer to a serving dish and serve with roasted potato wedges or other dippers.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces broccoli florets (about 6 cups), 2 tablespoons vegetable oil, Kosher salt and freshly ground black pepper, 4 tablespoons (1/2 stick) unsalted butter, and more.

Yes, Roasted Broccoli and Cheddar Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Broccoli and Cheddar Cheese Dip

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