Broccoli Dill Dip with Sweet Potato Chips

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  • Makes: 16 servings
  • Serving Size: 2 tablespoons dip and 1/2 ounce potato chips each
  • Makes: 2 cups dip
  • Prep: 20 mins
  • Chill: Up to 24 hrs

Broccoli Dill Dip with Sweet Potato Chips

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Directions

  1. In a small skillet heat oil over medium-high heat. Add onion and garlic. Cook and stir for 5 to 6 minutes or until onion is tender.
  2. In a medium bowl beat cream cheese with an electric mixer on medium speed until light and fluffy. Beat in yogurt. Stir in broccoli, snipped dill, and onion mixture. Serve immediately or cover and chill up to 24 hours.
  3. Stir in bacon just before serving. If desired, garnish with fresh dill sprigs. Serve with the sweet potato chips.

From the Test Kitchen

*Test Kitchen Tip:

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

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Nutrition Facts (Broccoli Dill Dip with Sweet Potato Chips)

  • Per serving:
  • 118 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 6 mg chol. ,
  • 53 mg sodium ,
  • 10 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 3 g pro.
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