Broccoli Dip

Thanks to Janet for making this when I was at her Pampered Chef party. If anyone needs any Pampered Chef products (very good quality), let me know and I'll get the two of you in touch! This dip is awesome! I added a little Emmental cheese to the top of it before baking it. I love cheese!

Ingredients:

• 6 oz (175 g) fresh broccoli florets, chopped (1 cup/250 mL)
• 2 tbsp (30 mL) onion, chopped
• 2 tbsp (30 mL) red pepper, chopped
• 1 oz (30 g) fresh Parmesan cheese, grated (1/4 cup/50 mL), divided
• 1 clove garlic, pressed
• 4 oz (125 g) cheddar cheese, grated (1 cup/250 mL)
• 1/2 cup (125 mL) fat-free sour cream
• 1/2 cup (125 mL) mayonnaise (I use Hellman's light mayo)
  
• 1/8 tsp (0.5 mL) ground black pepper
• Baked Pita Chips or crackers

Preparation:

Preheat oven to 375°F/190°C. Chop broccoli, onion, and red pepper using Food Chopper; place in Classic Batter Bowl.

Grate Parmesan cheese using Deluxe Cheese Grater; add 2 tbsp/30 mL to batter bowl and garlic pressed with Garlic Press. Add cheddar cheese, sour cream, mayonnaise and black pepper; mix well with Small Mix 'N Scraper™. Spoon mixture into Small Oval Baker.

Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over top and surround with Baked Pita Chips or crackers for serving.