Classic Ranch With Broccoli Dippers Recipes

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 5 minutes. Let cool completely. Meanwhile, in a medium bowl, combine yogurt, mayonnaise, thyme, and garlic; season with salt and pepper. Serve with broccoli.
• Ranch dip can be refrigerated, up to 2 days.

Steps:

• Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
• To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.
• Serve hot as a dipping sauce with the cold broccoli.

Steps:

• For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
• To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with cooking spray.
• In large (at least 4-quart) microwavable glass bowl, mix broccoli, bell pepper and water; cover with plastic wrap. Microwave on High 4 to 5 minutes, stirring after 2 minutes, until broccoli is bright in color and hot; drain. Return broccoli and bell pepper to bowl.
• Place cream cheese spread and milk in medium microwavable glass bowl. Microwave uncovered on High 1 minute; use whisk to blend (mixture will have a few small lumps).
• Stir dressing mix into cream cheese mixture; mix well. Add cheese; stir to combine. Pour cheese mixture over broccoli and bell pepper; toss to coat. Spread in baking dish.
• In small bowl, toss crackers with melted butter. Sprinkle over broccoli.
• Bake 25 to 30 minutes or until hot and bubbly.

Steps:

• Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
• Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
• Serve with broccoli florets and ridged potato chips.

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add broccoli; return to a boil and cook until crisp-tender, about 30 seconds. Drain broccoli and transfer to ice-water bath; drain again, then pat dry.
• Whisk together sour cream, mayonnaise, buttermilk, parsley, dill, chives, garlic powder, and lemon zest and juice. Season with salt and pepper and serve with broccoli, sprinkled with more zest and chives.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
• Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.