Cooking Instructions
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Step 1
Heat the
Extra-Virgin Olive Oil (5 mL)
in a large skillet over a medium-high heat.
Step 2
Add the
Yellow Onion (1)
and cook for 4-5 minutes or until translucent and tender.
Step 3
Add the
Broccoli Florets (1 kg)
to the pan and continue to cook for another 4-5 minutes; remove from the heat and set aside.
Step 4
Place the
Condensed Broccoli Cheese Soup (320 g)
,
Cheddar Cheese (120 g)
,
2% Reduced Fat Milk (120 mL)
,
Sour Cream (120 g)
,
Worcestershire Sauce (15 mL)
,
McCormick® Garlic Powder (3 g)
, and
Dried Basil (1 g)
into the base of the slow cooker and stir to combine well.
Step 5
Transfer the cooked veggies to the crock pot and stir again to mix well.
Step 6
Cook the dip on LOW for 2-3 hours or until the broccoli is tender and the cheese has all melted.
Step 7
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set the slow cooker to warm until served. Garnish with
Fresh Parsley (to taste)
if desired and enjoy!
