From Whole Foods Market
Serves 8
Your party guests will devour this irresistible dip with pita chips or crudités. To make quick work of chopping the mushrooms, pulse them in the food processor.
Ingredients
1 tablespoon butter, plus more for the baking dish
1 yellow onion, finely chopped
1/2 pound white/button mushrooms, finely chopped
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup mild beer, such as ale
1 (16-ounce) package frozen Broccoli Florets, thawed, chopped and squeezed dry of any excess moisture
2 cups Shredded Mild Cheddar, divided
1/2 cup low fat sour cream
4 ounces Neufchâtel cheese or cream chese
Method
Preheat oven to 350°F. Grease an 8-inch baking dish with butter; set aside. Melt butter in a large skillet over medium-high heat. Add onion and cook, stirring often, until deep golden brown, about 10 minutes. Add mushrooms, salt and pepper and cook until golden brown, 8 to 10 minutes. Carefully add beer and cook, scraping up any browned bits, for 2 minutes more. Remove skillet from heat, stir in broccoli, 1 3/4 cups shredded cheese, sour cream and Neufchâtel until well combined and transfer to prepared dish. Scatter remaining 1/4 cup shredded cheese over the top and bake until bubbly and golden brown, about 35 minutes. Serve immediately.