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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe on the back of a box of Wheat Thin Crackers. I've made it both with the pimentos and I've also subbed out the pimientos and used a pretty red pepper (if they are on sale). The original recipe calls for Miracle Whip Salad Dressing but I've used a low-fat mayonaisse and it tastes just as nice - actually not as sweet. So feel free to adjust to your preference on that. I like to add a bit of garlic to this dip too to give it a bit more zing so I've included that as optional. I love serving this with baked bagel chips or wheat crackers - but use what you prefer! Hope you enjoy. Ingredients:
1 cup miracle whip (i've also used a low-fat mayonnaise) |
10 ounces frozen chopped broccoli, thawed and well drained |
1 (2 ounce) jar diced pimentos, drained (can substitute with red peppers diced fine) |
1 teaspoon fresh garlic, minced |
1/2 cup parmesan cheese |
1 cup lowfat mozzarella cheese, shredded (1/2 cup divided in recipe) |
Directions:
1. Mix together dressing, broccoli, pimientos, (garlic if using), parmesean cheese and 1/2 cup mozzarella cheese.
2. Spread into a 1 quart baking dish or a 9-inch pie plate.
3. Bake in a preheated oven set at 350 degrees for 20-25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese and bake an additional 5 minutes or until cheese is melted.
4. Serve with your favorite crackers or bagel chips.
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