Broccoli was one of my favorite veggies growing up, especially when it was served smothered in that orange cheese-like substance that so many recipes of that era called for.
These days, that pseudo cheese brick is all but banned from my kitchen, and I’m far more likely to serve my broccoli simply roasted. But like mother, like sons and daughters, my kids far prefer a cheesier version — hence this creamy broccoli and cheese recipe.
Besides that fact that it encourages my kids to actually eat their veggies, I happen to adore this recipe for its simplicity, as well as the fact that it can take 2-week old broccoli that I found crammed into the back of our refrigerator and turn it into an absolutely amazing side dish. Florets, stems and all!
How does this magic happen? It’s all thanks to Hidden Valley Ranch Greek Yogurt Salad Dressing Mix. A package of this flavorful seasoning, plus some cream cheese and milk, is all it takes to make my kids ask for seconds (and even thirds!) of broccoli at dinner.
Start by cutting up a pound of broccoli… Yes, ALL of it — florets, stems, you name it. We’re not wasting any part! Parboil it in well-salted water for about 90 seconds, and then plunge it into ice water. Drain well, and pour the broccoli into a 9-inch baking dish.
In a blender, combine the cream cheese, milk, ranch dressing mix and a teaspoon of salt, and blend until creamy. Pour this mixture over the cooked broccoli, and bake at 350 degrees for 20 minutes.
Sprinkle some sharp cheddar cheese over top for good measure, and bake for an additional 5 minutes or until the cheese is melted.
Now serve and watch the magic happen! And don’t be surprised if your kids actually ask you to make broccoli in the future…Print
- 1-lb. broccoli, chopped (stems and all)
- 1 packet Hidden Valley Greek Yogurt Salad Dressing Mix
- 3/4 cup milk
- 1 (8-oz.) pkg. cream cheese
- 1 tablespoon + 1 teaspoon salt, divided
- 1/2 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees.
- Bring a large pot of water salted with a heaping tablespoon of salt to a boil. Add chopped broccoli and cook until crisp-tender, about 90 seconds. Remove from boiling water to a bowl of ice water with a slotted spoon. Drain well.
- In a blender, combine dressing mix, cream cheese, milk and salt. Blend until smooth.
- Pour cooked broccoli into a 9-inch baking dish, and pour ranch dressing mix over the broccoli.
- Bake at 350 degrees for 20 minutes. Sprinkle cheese over top and bake for an additional 5 minutes or until cheese is melted.
I adore that Hidden Valley encourages families to love their veggies! Through the Hidden Valley: Taste Not Waste campaign, Hidden Valley is aiming to inspire love for previously “unlovable” produce and support the USDA goal to reduce food waste by 50 percent by 2030.
Follow the #TasteNotWaste hashtag on social media to learn more ways to embrace imperfect veggies!
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.