Easy Cheese Dip w/ Broccoli, Bell Peppers, & Parmesan

🧂 Ingredients

• 2 cups broccoli florets +

  optional extra for serving
• 1 shallot

  chopped (see notes for Low FODMAP option)
• 2 cloves garlic

  minced (see notes for Low FODMAP option)
• 1 red

  orange, or yellow bell pepper + (optional) extra for serving
• 1 tablespoon olive oil
• 1/2 teaspoon Kosher sea salt
• Black pepper to taste
• 3 1/4 cups whole a2 Milk®

  (see notes for low FODMAP option)
• 4 tablespoons cornstarch
• 3 cups shredded Parmesan cheese
• For serving: Extra veggies

  see above + crackers (gluten-free or regular) if desired.

Instructions

• 1 Place broccoli florets in a microwave safe dish and microwave on high power for
  2 minutes, or until lightly cooked. Carefully remove to chopping board and
  lightly chop. Set broccoli aside, and dice shallot, chop bell pepper into ~1/8
  inch pieces, and mince garlic.
• 2 Heat olive oil in a skillet over medium heat. Add shallot and garlic, and saute
  for 2 minutes, or until slightly softened. Add bell peppers and saute an
  additional 2 minutes, then add broccoli along with salt and pepper. Saute for 1
  more minute, then turn off heat.
• 3 Stir the cornstarch into a small bowl with a 1/4 cup of a2 Milk®. Pour the
  remaining 3 cups of the a2 Milk® into a medium size saucepan, and heat on high
  until gently boiling. Turn down heat to medium, and stir in the cornstarch/milk
  mixture. Continue stirring constantly for about 5 minutes, or until mixture
  thickens. Stir in Parmesan cheese, and cook mixture, again stirring constantly,
  for an additional 2 minutes.
• 4 Add cooked vegetables to milk/cheese mixture, and stir well to combine. Place in
  serving dish and enjoy with additional chopped veggies, plus crackers, if
  desired, while queso dip is warm.

Nutrition Info