During the colder months of year, I crave soup. I’m not alone in this — my fellow soup devotees celebrate the first snowy night in with Instagram stories galore of their soup making. A new soup or stew recipe will go viral. We all make the soup (or stew). Rinse and repeat!
But alas, soup is not an appropriate option for all wintertime eating. What’s more, my husband and the only other human member of my household, doesn’t like soup. (I know, what?) So, I did what any Midwesterner would do and turned the flavors of one of my favorite soups into a dip. You are welcome.
This recipe seems a little fussy, but a lot of it can be done ahead of time, depending on what the dip is for. If you are feeling extra, add some shredded chicken! You may need to increase the amount of sour cream or cream cheese though.
If you really are craving soup, check out one of these options:
Or, if you’re here for the broccoli recipes, check out this salad with tahini, pomegranate, and pistachios.
- 1 lb broccoli florets about 1 small head
- 1 shallot peeled and quartered
- 2 cloves garlic peeled
- 4 ounces sour cream
- 8 ounces cream cheese room temperature
- 2 tablespoons mayonnaise
- ¼ teaspoon paprika
- 4 ounces cheddar cheese shredded
- A few dashes of hot sauce optional
- Olive oil
- Salt and pepper to taste
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the broccoli florets, shallot, and garlic cloves with a drizzle of olive oil, a big pinch of salt, and a few turns of freshly ground pepper. Toss to combine; if the broccoli looks dry, add a little more olive oil. Spread the vegetables on the prepared baking sheet in an even layer.
- Roast the broccoli, shallot, and garlic for 20-25 minutes, stirring around halfway through. The broccoli should have some brown, crispy edges.
- Add the roasted vegetables to a food processor, along with the sour cream, cream cheese, mayonnaise, paprika, and half of the cheddar cheese in a blender or food processor. If you like, add a few dashes of hot sauce. Pulse a few times to combine; season with salt and pepper to taste. The broccoli should be fairly small, but retain some of its texture — you may need to remove the blade and stir to completely combine.
- Add the cheesy broccoli mixture to an 8”x8” square or 9” round baking dish, coated with olive oil. Spread the remaining shredded cheddar cheese over top, and bake for about 20 minutes, or until the cheese is melted and the edges are bubbling.
- Serve warm with pita chips, pretzels, or anything else that you like to dip!