This recipe makes 2 skillets full of dip. We used our Wisconsin & American skillets for this one and it worked great!
(*Adapted from The Kitchen is My Playground)
Preheat oven to 350 degrees.
Drain thawed broccoli well and pat dry with paper towels.
Lightly grease two cast iron pans. ( Can be 8″ skillets, or 2 state pans).
Over medium heat, start the butter in a cast iron skillet and heat until it is foaming. Add the minced garlic and saute’ until brown and fragrant, about 5 to 7 minutes. Turn off the heat and let stand.
Combine all ingredients into a large mixing bowl, including the saute’ed garlic. Fold together and spoon back into lightly greased cast iron pans, filling the pans 1/4″ from the top. Toss the chopped red pepper across the top evenly, adding a decorative few slices to it if you wish.
Bake at 350 degrees until bubbly and beginning to brown on top, approximately 25 to 35 minutes.
Serve hot with baguette slices, celery sticks, cucumber coins, or crackers.