Broccoli Cheese Veggie Tots With Salsa Ranch Dip Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
• Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
• Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
• Mix Cheddar cheese, bread crumbs, onion, egg, bacon, ranch dressing mix, and parsley together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
• Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
• Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
• Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

Steps:

• Combine salsa and dressing in a mixing bowl.
• Cook Green Giant® Broccoli & Cheese Veggie Tots™ according to package directions.
• Serve dip with hot Green Giant® Broccoli & Cheese Veggie Tots™.