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Easy Broccoli Cheddar Snack Poppers

A delightful and healthy snack that blends the goodness of broccoli with rich cheddar cheese, making it a perfect treat for the whole family.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Snack Poppers
  • 2 cups fresh broccoli florets, finely chopped Use fresh broccoli for better flavor and nutritional benefits.
  • 1 cup shredded cheddar cheese You can substitute with your favorite cheese.
  • 1/2 cup breadcrumbs Use panko for extra crunch or gluten-free breadcrumbs if needed.
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 large eggs
  • Salt and pepper to taste
For the Dipping Sauce (optional)
  • 1/2 cup sour cream
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon fresh chives, chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Steam the broccoli: In a steamer basket, cook chopped broccoli over boiling water for about 3-4 minutes, until just tender. Remove and let cool slightly.
  3. Mix ingredients: In a large bowl, combine the steamed broccoli, cheddar cheese, breadcrumbs, Parmesan cheese, onion, garlic, and eggs. Season with salt and pepper. Mix until well combined.
  4. Shape the poppers: Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Baking
  1. Place in the preheated oven and bake for 15-20 minutes, or until golden brown and crispy on the outside.
Serve
  1. While the poppers are baking, mix the sour cream, ranch seasoning, and chopped chives in a small bowl.
  2. Once done, allow the poppers to cool slightly before serving with the dipping sauce.

Notes

You can prepare the mixture a day ahead and refrigerate it until you’re ready to bake. Freeze unbaked poppers on a baking sheet, then transfer them to a freezer bag for up to three months. Bake from frozen, adding a few minutes to the cooking time. For a dairy-free version, use non-dairy cheese alternatives and flax eggs.