2006 Broccoli Cheddar Spread

By boandozzy

1/4 cup spread (calculated without pita chips) equals 80 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 230 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1/2 fat-free milk, 1/2 fat. Originally published as Broccoli Cheddar Spread in Light & Tasty December/January 2006, p28

Ingredients

• 4 cups chopped fresh broccoli
• 1 tablespoon water
• 2 cups (16 ounces) reduced-fat sour cream
• 1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided
• 1 envelope vegetable soup mix
• Pita chips or reduced-fat crackers

Preparation

Step 1

Place broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. In a large bowl, combine the sour cream, 1/2 cup cheese and soup mix. Gently stir in broccoli.

Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with pita chips or crackers.
Yield: 3 cups.