Cold Broccoli Dip – yummy!

Cold Broccoli Dip (with bacon and cheddar.
Cold Broccoli Dip (with bacon and cheddar.

If you are wanting more broccoli in your diet, want creative ways to use excess fresh broccoli from the CSA box, or your garden has run amok with broccoli, Cold Broccoli Dip is the answer. It may not sound appealing, but it is tasty and perfect for a summer afternoon. I estimate my version is 55% lower in calories than the inspiration recipe.

The three ingredients needing change are the 8 ounces of cheese, the one pound of bacon, and the mayonnaise-base dressing.

By choosing a sharp cheddar cheese and choosing a fine grate, just 4 ounces were needed. White cheddar was used, but choose your favorite cheese. Do opt for a bulk cheese and grate it yourself; there is no joy in pre-shredded cheese.

To reduce the bacon calories but not reduce the bacon flavor, I chose Applegate bacon because of the high proportion of meat to fat. The experiment began with three slices of bacon because the pan used to cook the bacon only holds three slices. The Applegate bacon would yield more meat and flavor than three slices of any other bacon. I found this amount to be enough and stopped the experiment.

The dressing amount was reduced by half, but pay attention to stirring; more stirring is necessary. Otherwise, there may not be enough moisture to bind the ingredients. The extra stirring is a good trade off. I found the original amount of dressing to be too much and I was looking for any way to reduce calories and fat.

How good is this dip? So good I ate some for breakfast! Make a batch and share with friends or keep to yourself. You will be glad you did.

This recipe is inspired by the Cold Broccoli Cheese Bacon dip from Together we Groh.

Colleen’s Cold Broccoli Dip

2 1/2 cups finely chopped fresh broccoli, use florets and stems

4 ounces finely grated sharp cheddar cheese, grate your own

3 slices bacon, preferably Applegate bacon

1/4 cup diced white onion

1/2 cup mayonnaise

2 Tablespoons white sugar

1 Tablespoon white vinegar

While the bacon is cooking, chop the broccoli and onion. Place the veggies in a medium mixing bowl.

While the bacon is cooling, grate the cheese and add to the mixing bowl.

Crumble the bacon and add to the mixing bowl.

In a measuring cup, measure the mayonnaise; add the vinegar and sugar and stir.

When mixed, pour over the veggies and cheese and stir until fully incorporated.

Can be served immediately, but it improves with a 24 hour rest in refrigerator.

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