Broccoli and Cheese Dip
You will love it when guests ask how you make this “cheesy” dip and they discover how easy it is.
INGREDIENTS | YIELDS 6 servings
- 1 stick margarine
- 1 16-ounce box reduced-fat Velveeta jalapeño cheese
- 1 teaspoon Worcestershire sauce
- 1 16-ounce package frozen chopped broccoli, thawed
Melt margarine, cheese, and Worcestershire sauce in microwave.
Boil broccoli until cooked, as directed on package.
Mix broccoli and cheese and microwave until hot.
Serve with baked chips.
Per Serving
- Calories: 363
- Fat: 31 grams
- Protein: 12 grams
- Carbohydrates: 11 grams
- Cholesterol: 58 milligrams
Creamy and Cheesy
You might be surprised to learn that Velveeta's heritage as cheese is as authentic as its Swiss roots. Swiss immigrant Emil Frey first made Velveeta in 1918 in Monroe, New York, at the Monroe Cheese Company. Later sold to Kraft Foods in 1927, Velveeta is known for its easy melting.
