Loading...

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the broccoli florets with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Spread the seasoned broccoli in a single layer on the prepared baking sheet.

Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly charred at the edges. While the broccoli roasts, prepare the cheesy dip.

In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a pale golden color.

Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

Reduce the heat to low. Add the shredded sharp cheddar cheese and cubed cream cheese. Stir continuously until both cheeses are completely melted and the dip is smooth and creamy.

Stir in the Dijon mustard, Worcestershire sauce, salt, black pepper, and optional cayenne pepper. Taste and adjust seasonings as needed.
Once the broccoli is roasted, transfer it to a serving platter. Serve immediately with the warm cheesy dip on the side for dipping.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the broccoli florets with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Spread the seasoned broccoli in a single layer on the prepared baking sheet.

Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly charred at the edges. While the broccoli roasts, prepare the cheesy dip.

In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a pale golden color.

Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

Reduce the heat to low. Add the shredded sharp cheddar cheese and cubed cream cheese. Stir continuously until both cheeses are completely melted and the dip is smooth and creamy.

Stir in the Dijon mustard, Worcestershire sauce, salt, black pepper, and optional cayenne pepper. Taste and adjust seasonings as needed.
Once the broccoli is roasted, transfer it to a serving platter. Serve immediately with the warm cheesy dip on the side for dipping.
