Steamed Broccoli with Cheese Dip

Ingredients

• 4 large broccoli florets (with long stems)
• 2 tablespoons cream cheese
• 2 tablespoons cheddar cheese (grated)
• 1 tablespoon whole milk

Method

1. 01

   Cut broccoli into large florets with a long stem (the stem acts as a handle for baby to hold).

2. 02

   Steam broccoli florets for 8–10 minutes until very soft but still holding shape.

3. 03

   While broccoli steams, melt cream cheese in a small saucepan over low heat with a splash of milk. Stir until smooth.

4. 04

   Add grated cheddar to the warm cream cheese sauce and stir until melted into a smooth dip.

5. 05

   Serve broccoli at room temperature alongside the cheese dip in a small bowl.

How to offer

Place broccoli florets on the high chair tray with the cheese dip in a small bowl alongside. Always supervise during feeding. At 9 months, baby loves dipping. Long stems make excellent BLW handles. Broccoli must be very soft — never al dente for babies.

Storage

Refrigerate broccoli and sauce separately for up to 3 days. Reheat sauce gently with a splash of milk. Steam broccoli fresh for best texture.