Broccoli Dip In Bread Bowl Food

VELVEETA® BROCCOLI DIP

Steps:

• Microwave broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
• Add VELVEETA and garlic powder. Microwave 2 to 3 minutes or until VELVEETA is melted, stirring after 2 minutes.
• Serve hot with assorted cut-up vegetables or baked tortilla chips.

BROCCOLI DIP

Steps:

• Microwave broccoli in a covered dish on high about three minutes or until thawed. Drain any excess water.
• Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted.
• Serve hot.
• If desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI

Steps:

• Place a rack in the middle of the oven and preheat to 475 degrees F.
• Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
• Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
• Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
• Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
• Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
• Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
• Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
• Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
• Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
• Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
• Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
• Makes 1 qt or 32 servings; 2 Tbsp each.

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Steps:

• In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.