Bake Broccoli Paremesan Dip

Ingredients

• 2 teaspoons olive oil
• 1/4 cup Panko*
• 8 ounces PHILADELPHIA Cream Cheese, at room temperature
• 2 1/2 cups fresh broccoli florets
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1/4 cup grated Parmesan
• 1/4 cup milk
• 1 tablespoon Emeril's Essence Creole Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

Creole Seasoning is:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
• In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril's Essence, garlic powder and onion powder; season with salt and pepper, to taste.
• Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
• Serve immediately, sprinkled with Panko, if desired.