Well, many of you were asking so here it is!  It is such a hit that Alex picked it for her final Food Tech assessment last week when she had to cook several courses at once.

I would like to give her a photo credit for the below picture (although I am sure she is not supposed to have her phone out in lessons lol!) and also report that there was very little left by the time she came home from school!

I serve it with the tortillas/doritos in a separate bowl and just let everyone tuck in!  Ignore the Small Oval Baker below - just use any medium sized dish that is oven proof :)

Hot Broccoli Dip

Ingredients:
1   cup broccoli florets, chopped 2   tablespoons chopped onion 2   tablespoons chopped red bell pepper 1   cup (4 ounces) shredded cheddar cheese 1/2   cup light mayonnaise		1/2   cup light sour cream 1/4   cup (1 ounce) grated fresh Parmesan cheese, divided 1   garlic clove, pressed 1/8   teaspoon coarsely ground black pepper

Directions:
1.	Preheat oven to 375°F. In medium bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.
2.	Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.