Of the two dips that I made last night for the craft night, this seemed to be the winner. It also comes from the My Recipes website and was very easy to make and really did taste like the broccoli salad that we all love.
1/2 pound fresh broccoli
6 ounces cream cheese, softened (I bought the lower fat version and it still tasted great)
2/3 cup low fat Greek yogurt
1/4 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon Kosher salt
4 thick bacon slices, cooked and chopped (I added another slice here too so 5 total)
1/2 cup coarsely chopped cashews (I used sunflower seeds instead because that’s what I put in my broccoli salad)
1/2 cup (2 oz) shredded sharp Cheddar cheese
1/3 cup minced red onion
1 Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems and coarsely chop florets.
2 Process cream cheese, yogurt, vinegar, sugar and salt in food processor until smooth. Add broccoli and pulse 12 – 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Chill until ready to serve.