Southwestern Broccoli Dippers Recipes

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COWBOY DIPPERS



Cowboy Dippers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
Dash Worcestershire sauce
Dash hot sauce
Pinch kosher salt
Pinch freshly ground black pepper
8 carrots, peeled and cut into sticks
8 stalks celery, cut into sticks
2 cucumbers, halved, seeded and cut into sticks

Steps:

  • Add the mayo, buttermilk, sour cream, Worcestershire, hot sauce, salt and pepper to a bowl and stir until combined.
  • Pour the dressing into the bottom of 8 cups and stick in a mixture of the carrot, celery and cucumber sticks.

SOUTHWESTERN DIP



Southwestern Dip image

Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 18

Number Of Ingredients 10

1 1/2 cups sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 cup shredded Cheddar cheese (4 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
Tortilla chips, if desired

Steps:

  • In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
  • Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

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

SOUTHWEST DIPPING SAUCE



Southwest Dipping Sauce image

Very tasty and zesty Southwest style dipping sauce for veggies, chips, or onion rings.

Provided by USMCWIFE03

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

  • In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

Nutrition Facts : Calories 108 calories, Carbohydrate 1.1 g, Cholesterol 6.7 mg, Fat 11.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.1 g, Sodium 167.2 mg, Sugar 0.4 g

SOUTHWESTERN SIRLOIN WITH ROASTED BROCCOLI



Southwestern Sirloin with Roasted Broccoli image

Broccoli and a topping of salsa keep this seared-steak meal in the not-so-sinful zone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 7

1 small head broccoli, cut into small florets
1 garlic clove, halved
2 teaspoons vegetable oil, such as safflower
Coarse salt and ground pepper
1 sirloin steak (about 5 ounces and 1/2 inch thick)
1/4 teaspoon ground cumin
1/4 cup store-bought salsa

Steps:

  • Preheat toaster oven (or oven) to 450 degrees. On toaster-oven pan (or a rimmed baking sheet), toss together broccoli, garlic, and 1 teaspoon oil; season with salt and pepper. Roast until tender and slightly charred, 10 to 12 minutes, tossing halfway through.
  • Five minutes before broccoli has finished cooking, rub steak with cumin; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over high. Add steak, and cook 1 to 2 minutes per side for medium-rare. Top steak with salsa, and serve with broccoli alongside.

WESTERN BROCCOLI



Western Broccoli image

"The broccoli, kidney beans, tomato and cheddar cheese give this colorful salad a unique flavor that's absolutely delicious," raves Carol Rumsey of Jacksonville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

4 cups fresh broccoli florets
1 medium tomato, chopped
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup chopped sweet onion
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon salt
3/4 cup fat-free ranch salad dressing

Steps:

  • Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 633mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

SOUTHWESTERN BROCCOLI CHEESE SOUP



Southwestern Broccoli Cheese Soup image

A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

4 cups water
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen cubed hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa

Steps:

  • In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender., Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 856mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

SOUTHWESTERN BROCCOLI QUICHE



Southwestern Broccoli Quiche image

Interesting take on quiche as it uses refrigerated cornbread twist dough as the base for this spicy southwestern veggie quiche. Recipe is from Cooking Light Magazine.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 (11 1/2 ounce) can refrigerated cornbread, twist dough (Pillsbury)
cooking spray
1 teaspoon vegetable oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup frozen whole kernel corn
1/2 cup red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (10 ounce) package frozen chopped broccoli, thawed (drained and squeezed dry)
1 cup fat-free evaporated milk
3 large egg whites
1 large egg
1/2 teaspoon salt
3/4 cup reduced-fat sharp cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Unroll dough, unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7 inch baking dish coated with cooking spray. Pinch ends in the middle to seal, press dough up sides of dish. Set aside.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; saute 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes. Combine milk, egg whites, egg and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350 degrees for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 278.5, Fat 7, SaturatedFat 1.9, Cholesterol 57.5, Sodium 740.5, Carbohydrate 39.6, Fiber 2.7, Sugar 6.9, Protein 15.7

SOUTHWESTERN BROCCOLI CHEESE SOUP



Southwestern Broccoli Cheese Soup image

This is a great recipe--full of flavor. The salsa adds just a little kick that is surprisingly delightful. I used evaporated milk in place of the milk and regular potatoes instead of hash browns. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and Peggy Hendrix of Richardson, Texas.

Provided by AmyZoe

Categories     Potato

Time 50m

Yield 2 quarts, 9 serving(s)

Number Of Ingredients 12

4 cups water
4 teaspoons chicken bouillon (reduced-sodium) or 4 teaspoons vegetable bouillon (reduced-sodium)
4 cups broccoli florets
3 cups hash brown potatoes (Southern-style, frozen)
1 cup carrot, chopped
1 cup celery, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups nonfat milk
6 ounces Velveeta cheese
1 cup chunky salsa

Steps:

  • In a large saucepan, combine the water, bouillon cubes, vegetables, salt, and pepper.
  • Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until the vegetables are tender.
  • Combine the flour and milk until smooth.
  • Gradually stir into the soup. Bring to a boil and cook and stir for 2 minutes or until thickened.
  • Reduce heat to low. Add the cheese and cook and stir until cheese is melted.
  • Add the salsa and cook and stir until heated through.

Nutrition Facts : Calories 246.6, Fat 10.9, SaturatedFat 3.7, Cholesterol 16, Sodium 821.9, Carbohydrate 29.9, Fiber 2.8, Sugar 6.8, Protein 8.3

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