Classic Ranch With Broccoli Dippers Recipes

SOUTHWESTERN BROCCOLI DIPPERS

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.

CLASSIC RANCH DRESSING AND DIP

Steps:

• Gather the ingredients.
• Combine mayonnaise, buttermilk , sour cream, salt, pepper, onion powder, garlic powder, thyme, and parsley in a bowl and whisk until completely mixed.
• Cover and refrigerate for 2 hours before serving to allow flavors to incorporate.

RANCH DIPPER

Steps:

• Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.

CLASSIC RANCH WITH BROCCOLI DIPPERS

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.

BROCCOLI-CHEESE DIP WITH POTATO DIPPERS

Steps:

• For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
• Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
• Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
• Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
• Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
• Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

STEAMED BROCCOLI WITH LIGHTER RANCH DIP

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.

AMAZING BROCCOLI DIP

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
• Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

BROCCOLI VEGGIE DIP

Steps:

• In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.