Mexican Broccoli Dip Recipe

Ingredients

• 2 bags frozen broccoli ( chopped or florets) defrosted and chopped fine
• 2/3 stick butter
• 1 cup chopped onions
• 1/2 cup each : chopped green, red, yellow bell peppers
• 1 can cream of mushroom soup
• 1 garlic clove minced
• 1/2 cup half and half or milk
• 1 jar (white) Queso Blanco Dip
• 8 ounces shredded Pepperjack
• 8 ounces shredded cheddar cheese
• 1 cup grated Parmesan
• 1 /4 cup diced tomatoes
• 1/4 cup sliced green onions
• 1 tablespoon creole spiceor garlic and herb spice
• Salt to taste( dash or two)
• 1 sleeve ritz crackers, crushed

Instructions

1. Defrost and drain broccoli
2. Chop broccoli and place in casserole dish
3. In a skillet, melt 1/2 stick of the butter over med high heat
4. Stir in onions and bell peppers and cook while stirring, for 2-3 minutes
5. Stir in the garlic and cook another 2-3 minutes
6. Add onion mixture to broccoli
7. Stir in seasoning , Queso dip, soup, and half and half , mix well
8. Spribkle with cheeses and green onions and top with crushed crackers
9. Dot with remaining butter and bake in preheated 350 degree oven until lightly browned, about 25 to 39 minutes
10. Serve with crackers or tortilla chips