Name: Broccoli-Cheese Dip with Potato Dippers
Prep time: 20 min
Yield: 2 tablespoons dip and 4 Potato Dippers per serving
Ingredients: 1 ounce reduced-fat cream cheese (Neufchatel), cut up; 6 ounces reduced-fat pasteurized prepared cheese product; 1 ½ cups broccoli, blanched* and chopped; 3 tablespoons bottled salsa; 4 teaspoons bacon-flavor vegetable protein bits; Fat-free milk (optional); 1 Potato Dippers

*Test Kitchen Tip:

To blanch broccoli, place it in a pot of boiling water; cook for 4 to 5 minutes. Remove with a slotted spoon and plunge into a bowl of ice water; drain and chop.

Potato Dippers

Ingredients

4 medium russet potatoes
Nonstick cooking spray
1 teaspoon chili powder
½ teaspoon black pepper

Directions

Step 1
Scrub potatoes; cut each potato into 16 slices. Place potato slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.

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Step 2
Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Lightly coat potato slices with cooking spray. Sprinkle with chili powder and black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.

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Broccoli-Cheese Dip with Potato Dippers

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Recipe Summary