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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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In Graysville, Alabama, Beth Parker has contributed this rich creamy spread to family get-togethers for years. I was able to lighten up the original recipe with out loosing any of the terrific flavor, she says. Ingredients:
4 cups chopped fresh broccoli |
1 tablespoon water |
2 cups (16 ounces) reduced-fat sour cream |
1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided |
1 envelope vegetable soup mix |
pita chips or reduced-fat crackers |
Directions:
1. Preheat oven to 350°. Place broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high 3-4 minutes or until crisp-tender; drain. In a large bowl, combine sour cream, 1/2 cup cheese and soup mix. Gently stir in broccoli.
2. Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Serve with pita chips or crackers. Yield: 3 cups.
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