Sunday, October 5, 2008
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| I love party foods! Especially dips! One of my favorite snack dips is Hot Broccoli Dip. It is a Pampered Chef recipe and it is so good! Our friend Danielle is the one who introduced it to us about 10 years ago. It was always a favorite when we got together for a Creative Memories scrapbook workshop, PartyLite candle show or just when we stopped over at each others houses! We hadn't had it for a long time.... I am talking like a couple of years. When I was planning Mama's surprise party back in August, I decided it HAD to be on the menu! So I had to hunt for the recipe because I couldn't remember it. It took a bit, but finally found a site that had it! I thought I should share it with y'all too! Hot Broccoli Dip 1 cup fresh broccoli florets, chopped (about 6 oz.)Preheat oven to 375° F. Chop broccoli, onion, and bell pepper; place in a bowl. Grate parmesan cheese; add 2 tablespoons to vegetable mixture. Press garlic and add to vegetables along with remaining ingredients, mixing well. Spoon into a small baker pan. Bake 20-25 minutes or until heated through. Sprinkle remaining 2 tablespoons Parmesan cheese over top and surround with Pita Chips for serving. Yield 2 cups (16 servings) When I made it for Mama's party, it was enough for about 20 people. We eat it with tortilla chips. Normally just corn, but the blue corn are extremely good with it! Of course, we only eat organic too! ;) Let me know what you think of this recipe when you try it! I would love to know! You can read some more of my Snack Foods here. Got any favorite snacks or dips you love? :) Happy eatin'! Prayers and Blessings,  Find me here: The Daily Planet ©AmandaDixon2008 |
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Tuesday, October 7, 2008
Sounds yummy!
 Posted by AbiBuening |
| Your dip sounds oh, so yummy. Thanks for sharing it. |
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Friday, October 17, 2008
THANK YOU for sharing!
 Posted by ushappyokies |
| I was so excited when I came across your post. A lady had made something like this for our ladies meeting last month and I really loved it but just didn't get the recipe. And I know this has to be either the same or very similar. Cant wait to make it. Thanks so much. |
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Monday, October 6, 2008