Broccoli Salad Dip

Spin the old-school salad into a dip, and pair with everything from crudités to pretzel rods.

Ingredients:

• 1/2 pound fresh broccoli
• 6 ounces cream cheese, softened 
• 2/3 cup low-fat Greek yogurt 
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar 
• 1/4 teaspoon kosher salt
• 4 thick bacon slices, cooked and chopped
• 1/2 cup coarsely chopped cashews
• 1/2 cup (2 oz.) shredded sharp Cheddar cheese 
• 1/3 cup minced red onion 

Directions:

1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.

2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.

Southern Living
SEPTEMBER 2013