Baked Broccoli Parmesan Dip

• Vegetarian

• Produce

  • 2 1/2 cups Broccoli florets, fresh
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Baking & Spices

  • 1 tbsp Emeril's essence creole seasoning
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko

• Dairy

  • 3/4 cup Cheddar cheese
  • 1/4 cup Milk
  • 1/4 cup Parmesan, grated
  • 8 oz Philadelphia cream cheese
  • 1/2 cup Sour cream

Found on damndelicious.net

Description

Ingredients

• 2 teaspoons olive oil
• 1/4 cup Panko*
• 8 ounces PHILADELPHIA Cream Cheese, at room temperature campaignIcon Coupons
• 2 1/2 cups fresh broccoli florets
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1/4 cup grated Parmesan
• 1/4 cup milk
• 1 tablespoon Emeril’s Essence Creole Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside. In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril’s Essence, garlic powder and onion powder; season with salt and pepper, to taste. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes. Serve immediately, sprinkled with Panko, if desired.