Broccoli Salad Dip

Recipe Author: Conne Ward Cameron

Maybe you want to munch on something mindlessly. Try this recipe. The bronzing on today’s broccoli makes me think perhaps the farm is getting a bit of frost in those cold mornings that only dip to the 40s here in town. It’s a recipe from Southern Living. Wouldn’t those sweet carrots make delicious dippers? And those radishes? And no cooking! If you’ve got all the components on hand, it’s done in 10 minutes. And of course, you can substitute any nut you like for those cashews.


1/2 pound fresh broccoli 6 ounces cream cheese, softened 2/3 cup low-fat Greek yogurt 1/4 cup apple cider vinegar 2 teaspoons sugar 1/4 teaspoon kosher salt 4 thick bacon slices, cooked and chopped 1/2 cup coarsely chopped cashews 1/2 cup (2 oz.) shredded sharp Cheddar cheese 1/3 cup minced red onion


Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.

Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.