A blend of frozen chopped broccoli, mayo, Swiss cheese and almonds is baked in a “basket” of whole wheat crackers for a colorful appetizer.
What You Need
Original recipe yields 40 servings
16 woven wheat crackers, divided
2 pkg. (10 oz. each) frozen chopped broccoli, thawed, well drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Shredded Swiss Cheese
1/3 cup PLANTERS Sliced Almonds, toasted
1 jar (4 oz.) diced pimento s, drained
1 Tbsp. GREY POUPON Dijon Mustard
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Let's Make It
Preheat oven to 350°F. Place 6 of the crackers on bottom of 1-1/2-quart casserole dish; set aside.
Mix broccoli, mayo, cheese, almonds, pimientos and mustard. Spoon into casserole dish; stand remaining 10 crackers around outside edge of dish.
Bake 30 minutes or until heated through.
Cover and refrigerate any remaining dip. Reheat in the microwave or on the stovetop. Spoon onto warmed 6-inch flour tortillas and roll up. Serve warm.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
40 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.