Roasted Broccoli and Cheddar Cheese Dip
12oz broccoli florets (about 6 cups)
2 tbsp vegetable oil
Sea salt and freshly cracked black pepper
4 tbsp unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 1/2 cups half-and-half
8oz mild cheddar, shredded (about 2 1/2 cups)
4oz Monterrey Jack cheese, shredded (about 1 1/2 cups)
2 tbsp Dijon mustard
- Toss the broccoli florets in the vegetable oil with 1/2 tsp salt and pepper, or to taste. Spread out on a baking sheet in a single layer, and roast at 450F until broccoli is browned in parts, but not mushy, about 15-20 minutes. Transfer to a cutting board, and let cool. Once broccoli is cook, chop roughly.
- In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 6-8 minutes. Stir in flour and cook until it has a paste-like consistency, about 3-5 minutes. Stir in half-and-half and continue to cook, stirring frequently, until mixture begins to simmer and has thickened to a consistency like heavy cream, about 10-15 minutes.
- Remove saucepan from heat, and add in cheddar and Monterrey cheeses, stirring until melted. Add broccoli and mustard, and season with salt and pepper to taste. Transfer to a serving dish, and serve with your favorite Croccantini.