Roasted Broccoli Cheddar Cheese Dip With Potato Wedges Recipe 445

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ROASTED CHEDDAR BROCCOLI



Roasted Cheddar Broccoli image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

Steps:

  • Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.

ROASTED BROCCOLI & CHEDDAR CHEESE DIP WITH POTATO WEDGES RECIPE - (4.4/5)



Roasted Broccoli & Cheddar Cheese Dip with Potato Wedges Recipe - (4.4/5) image

Provided by jenlin

Number Of Ingredients 13

12 ounces broccoli florets (about 6 cups)
2 tablespoons vegetable oil
1/2 teaspoon Kosher salt
Black pepper, freshly ground
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups half-and-half
8 ounces mild cheddar, shredded (about 2 1/2 cups)
4 ounces Monterey jack, shredded (about 1 1/2 cups)
2 teaspoons Dijon mustard
Roasted potato wedges, toast points, crudites or potato chips, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 450°F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the cheddar and Monterey jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers.

BROCCOLI-CHEESE DIP WITH POTATO DIPPERS



Broccoli-Cheese Dip with Potato Dippers image

This go-to game day classic uses Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners to create delicious roasted potato dippers and creamy broccoli-cheese dip.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h20m

Yield 16

Number Of Ingredients 11

1 Reynolds KITCHENS® Slow Cooker Liner
1 (8 ounce) package reduced-fat cream cheese, cut into pieces
6 ounces reduced-fat pasteurized prepared cheese product
1 ½ cups broccoli, blanched and chopped
3 tablespoons bottled salsa
4 teaspoons bacon-flavored vegetable protein bits
4 medium Yukon gold potatoes
1 teaspoon chili powder
½ teaspoon ground black pepper
Reynolds KITCHENS® Pop-Up Parchment Sheet
2 teaspoons Fat-free milk

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.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 9.4 g, Cholesterol 12.4 mg, Fat 3.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 242.8 mg, Sugar 1.3 g

CHEDDAR POTATO WEDGES



Cheddar Potato Wedges image

"My aunt served this when we stopped in on short notice," recalls Kathy Troyer from Gladys, Virginia. The microwave hurries along preparation of these easy cheesy potatoes. "Our four children enjoy this quick snack, especially with ketchup," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut lengthwise into 8 wedges
2 tablespoons butter
1 cup (4 ounces) finely shredded cheddar cheese

Steps:

  • In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 417mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

BROCCOLI-CHEDDAR BAKED POTATO



Broccoli-Cheddar Baked Potato image

Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h25m

Number Of Ingredients 9

4 russet potatoes (about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil, plus more brushing
Kosher salt and freshly ground pepper
4 cups broccoli florets
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups whole milk
1 1/2 cups shredded sharp cheddar
Pinch of cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
  • Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
  • Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
  • Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY



Broccoli Cheddar Baked Potato Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive

Provided by Vaughn Vreeland

Categories     Sides

Yield 3 servings

Number Of Ingredients 11

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
sour cream, to serve
chive, to serve

Steps:

  • Preheat the oven to 350°F (180°C).
  • Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
  • Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
  • In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
  • Scoop the potato mixture back into the potatoes and top with cheddar cheese.
  • Bake an additional 15 minutes until the cheese is melted.
  • Serve warm with sour cream and chives.
  • Enjoy!

Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams

ROASTED BROCCOLI AND CHEDDAR CHEESE DIP



Roasted Broccoli and Cheddar Cheese Dip image

This savory dip features the classic combo of earthy broccoli and rich, tangy Cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild Cheddar in this recipe since sharp Cheddars tend to get grainy when cooked in this type of sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield about 4 cups dip

Number Of Ingredients 12

12 ounces broccoli florets (about 6 cups)
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups half-and-half
8 ounces mild Cheddar, shredded (about 2 1/2 cups)
4 ounces Monterey Jack, shredded (about 1 1/2 cups)
2 teaspoons Dijon mustard
Roasted potato wedges, toast points, crudites or potato chips, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 450 degrees F.
  • Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
  • Transfer to a serving dish and serve with roasted potato wedges or other dippers.

ROASTED POTATO WEDGES WITH CHEDDAR CHEESE



Roasted Potato Wedges With Cheddar Cheese image

I love these potates with barbecued chicken. The cheese sauce is also nice on baked potatoes with broccoli added.

Provided by Dancer

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 large baking potatoes, each cut into 8 wedges
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 tablespoons flour
1 1/4 cups 2% low-fat milk
1 1/4 cups shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1 tablespoon imitation bacon bits
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees.
  • In a resealable plastic bag, toss potatoes with oil, salt and pepper.
  • Spread evenly onto baking pan and cover with foil.
  • Bake for 30 minutes, remove cover and turn potatoes.
  • Bake for 10 additional minutes or until lightly browned.
  • Heat oil in medium saucepan.
  • Add flour and stir over medium heat for 30 seconds.
  • Add milk and stir until thickened.
  • Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
  • Serve potato wedges with warm cheese sauce.

Nutrition Facts : Calories 277.3, Fat 18.1, SaturatedFat 6.5, Cholesterol 28.8, Sodium 364.2, Carbohydrate 20, Fiber 1.5, Sugar 3.4, Protein 9.3

BROCCOLI-CHEDDAR BAKED POTATOES



Broccoli-Cheddar Baked Potatoes image

This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. "It's great with almost any entree." TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 2 servings.

Number Of Ingredients 11

1 large baking potato
1/4 cup chopped fresh broccoli
1/4 cup sliced fresh mushrooms
1 tablespoon diced pimientos
1 teaspoon canola oil
1/4 cup shredded reduced-fat cheddar cheese, divided
1/4 cup fat-free plain yogurt
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pepper to taste

Steps:

  • Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. , When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. , Bake at 375° for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 417mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

BROCCOLI-CHEDDAR DIP



Broccoli-Cheddar Dip image

Provided by Tracey Seaman

Categories     Condiment/Spread     Food Processor     Cheese     Dairy     Vegetable     Appetizer     Picnic     Super Bowl     Vegetarian     Quick & Easy     Yogurt     Cheddar     Broccoli     Poker/Game Night     Shower     Party     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 8

4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces
3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)
1 small garlic clove
10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)
4 ounces cream cheese, room temperature
1 cup plain whole or lowfat yogurt
1/4 teaspoon freshly ground black pepper
4 ounces bread sticks or pretzels, for serving

Steps:

  • In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
  • In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
  • Transportation tips:
  • For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.

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From fromachefskitchen.com


BAKED POTATO WEDGES WITH MELTED CHEDDAR CHEESE - SAVORY TOOTH
2016-10-17 Use tongs to place the potato wedges in a single layer with skin side facing down on a foil-lined baking tray. Bake the potato wedges at 400 F for 45 minutes. Take the baking tray out of the oven. Rotate the potato wedges so that they are laying on their sides, with little or no gap between adjacent wedges. Sprinkle cheddar cheese over them.
From savorytooth.com


BROCCOLI CHEDDAR CHICKEN NUGGETS WITH SEASONED POTATO WEDGES …
Step 2. Add the broccoli and cheese mixture, Italian-style bread crumbs, flour and salt and pepper to a large zip top bag and shake to combine. Step 3. Add in the chicken and shake the bag around, coating and patting the breadcrumbs into the chicken as you move the bag. Step 4.
From ninjatestkitchen.com


RECIPETHING - ROASTED BROCCOLI AND CHEDDAR CHEESE DIP
Roasted potato wedges, toast points, crudites or potato chips, for serving ; Directions. Position an oven rack in the center of the oven and preheat to 450 degrees F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts ...
From recipething.com


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