• 1 small head of cauliflower
  • 1 head broccoli
  • 2 tablespoons butter
  • 1 16oz container of Gordo’s Cheese Dip Original
  • 1 8oz package shredded cheddar and jack cheese
  • Salt and pepper to taste


Preheat oven to 425 degrees F. Prep the broccoli and cauliflower: Cut the crowns away from the large stems. Break the crown up into bite sized florets. Rinse the florets thoroughly. Bring steamer water to a boil: Fill pot with water below steamer line and bring to a boil, add broccoli and cauliflower, cover; reduce heat to medium and steam for 5 to 6 minutes. Broccoli and cauliflower will be done when you can pierce with a fork. Remove from heat. Drain, and transfer to a medium baking dish, add butter, salt and pepper, toss to combine. In a separate medium saucepan over low heat, warm Gordo’s Cheese Dip and sprinkle in 2/3 of the shredded cheese, and stir until melted. Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese shredded during the final 10 minutes of cooking.