The “party season” is coming up, and this hot broccoli dip is perfect for a crisp—or snowy—autumn evening. It somewhat resembles the more common spinach artichoke dip, which I can’t eat because I’m allergic to spinach. You can trade the Jack cheese for another variety if you like, but don’t overpower the taste of the vegetables.

Hot Broccoli Cheese Dip

2/3  C chopped red bell pepper
2/3 C chopped yellow bell pepper
2/3 C chopped celery
2/3 C chopped onion
2 Tbsp. olive oil
8 oz. lite cream cheese
1½ lbs. Jack cheese, shredded
1/4 C lite mayonnaise
20 oz. frozen chopped broccoli, cooked, drained and further chopped
1 tsp. rosemary
1/4 tsp. white pepper
Milk as needed to thin
Round loaf of French bread
Additional bread cubes

Sauté peppers, celery and onions in margarine until tender. Add cheeses and mayonnaise, stirring until melted. Stir in broccoli, rosemary and pepper and heat thoroughly. Use milk to thin if it gets too gloppy. Serve in hollowed out round French bread loaf with bread cubes for dipping.

Inspired by a recipe in the Crème de Colorado Cookbook