Peppery Hot Broccoli Cheese Dip
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves: 4-6
Ingredients
For Blanching:
Ice cold water
Broccoli florets – 1½ cup
Salt – 1 tbsp
For Dip:
Finely chopped green bell pepper – ½ cup
Finely chopped yellow bell pepper – ½ cup
Broccoli, blanched and chopped – 1 cup
Finely chopped onions – ½ cup
Butter or margarine – 1 tbsp
Milk – 1 cup
Green chile chopped – 1 tbsp
Garlic, chopped – 1 tbsp
Fresh cream – ½ cup
Shredded mozzarella cheese – ½ cup
Salt to taste
Crushed rose pepper or black pepper – 1 tsp
Oregano – 1 tsp
For serving
Crackers or veggies
Instructions
For Blanching:
Fill a pot ⅔ of the way full with water and let it boil.
Once the water has begun to boil add 1 tablespoon of salt to the water. Once the water is boiled add the cut broccoli florets into the boiling water.
Boil for about 3-4 minutes.
Fill a large bowl with cold water and a few ice cubes. Set it aside.
Remove broccoli with a slotted spoon and immediately place the broccoli in the ice water. Let them stay in water for about a minutes and strain them in the colander.
Finally chop the broccoli florets.
For Dip:
Heat the butter in a broad non-stick pan.
Add chopped green chiles and chopped garlic.
Sauté for a few seconds on a medium heat
Add blanched broccoli, yellow bell pepper and green bell pepper.
Saute for a minute and add chopped and saute for 3-4 minutes.
Add crushed pepper, oregano and salt.
Add the cheese, fresh cream and mix well. Cook for 2 minutes.
Add milk and mix well. Cook for another minute.
Garnish with some rose pepper, sliced almonds and sunflower seeds.
Serve immediately with cracker or veggie of your choice.