Cheesy Roasted Broccoli Dip
Hot and cheesy roasted broccoli dip – it’s the kind of thing you make as an appetizer but then it’s so good that you pop open a bottle of sauv blanc, lick the bowl clean, and call it dinner.
- 2 cups fresh broccoli florets (approx 1/2 broccoli head)
- Olive oil
- Fine sea salt
- Freshly cracked black pepper
- 1 fresno chile, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tbsp grated parmesan cheese
- 2 tbsp panko breadcrumbs
- Preheat the oven to 425 degrees.
- Toss the broccoli florets with a healthy drizzle of olive oil, salt, and pepper on a baking sheet lined with aluminum foil. Spread them out in an even layer and roast, without stirring, until the edges are crispy and starting to brown, approx 20-25 minutes. Remove from oven and let cool slightly and finely chop.
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the fresno chile and shallot, stirring occasionally until softened, approximately 5 minutes. Add the garlic and red pepper flakes (if using) and saute for an additional 30 seconds.
- Add the cream, milk, and cream cheese (torn into pieces), whisking to melt and incorporate evenly. Once everything is evenly incorporated, whisk while bringing to a simmer.
- Reduce heat to low and add in the cheddar cheese in small handfuls, whisking to incorporate. When the cheese is fully melted, add broccoli and stir to incorporate. Add salt and pepper to taste.
- Transfer the dip to an ovenproof serving dish and sprinkle with the breadcrumbs and parmesan. Place dish in oven and bake for 10-15 minutes until the top is golden brown. Serve immediately with grilled bread, tortilla chips or pita chips.