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Broccoli Dip


i love to make this dip and put in a bread bowl. it is always a hit.

Time: 11 minutes


  • microwave broccoli in a covered dish on high about three minutes or until thawed
  • drain any excess water
  • add velveeta and garlic powder
  • microwave 2 to 3 minutes or until velveeta is melted
  • serve hot
  • if desired , remove the bread from the center of the bread loaf and pour broccoli dip in and serve

broccoli dip image

Number Of Ingredients: 4


  1. frozen chopped broccoli
  2. velveeta cheese
  3. garlic powder
  4. bread


This dip is so easy to prepare and perfect for a small get-together. The vegetables are so delicious and are flavored perfectly with the lemon-pepper seasoning.-Carol Tobisch, Park Falls, Wisconsin

Recipe From

Provided by Taste of Home

Time 15m

Yield 1 cup.


  • In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

Warm Broccoli Dip image

Number Of Ingredients: 10


  • 3/4 cup frozen chopped broccoli
  • 3 ounces cream cheese, cubed
  • 3 tablespoons mayonnaise
  • 1/8 teaspoon garlic salt
  • Dash lemon-pepper seasoning
  • 1/3 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh mushrooms
  • 1 tablespoon butter
  • Assorted crackers


You'll need just five ingredients to stir up this no-fuss appetizer from Sue Cal. "People often ask me to bring this creamy dip to potlucks and parties," she remarks from her Beech Grove, Indiana kitchen. "I never leave with leftovers."

Recipe From

Provided by Taste of Home

Time 2h15m

Yield 5-1/2 cups.


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli and salsa; mix well., Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour. Serve with chips.

Hearty Broccoli Dip image

Number Of Ingredients: 6


  • 1 pound ground beef
  • 1 pound Velveeta, cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 cups frozen chopped broccoli, thawed
  • 2 tablespoons salsa
  • Tortilla chips


Make and share this Broccoli Dip recipe from

Recipe From

Provided by bmcnichol

Time 11m

Yield 2 3/4 cups


  • Microwave broccoli in a covered dish on high about three minutes or until thawed. Drain any excess water.
  • Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted.
  • Serve hot.
  • If desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.

Broccoli Dip image

Number Of Ingredients: 4


  • 1 (10 ounce) package frozen chopped broccoli
  • 1 lb Velveeta cheese, cubed
  • 1/8 teaspoon garlic powder
  • 1 lb bread, loaf round (optional)


Frozen chopped broccoli and sharp Cheddar cheese blended together and served hot. Serve with tortilla chips or crackers.

Recipe From

Provided by lstevenson

Time 40m

Yield 16


  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix sour cream, broccoli, ranch dressing mix, and 3/4 cup Cheddar cheese in a bowl; transfer to an 8x8-inch baking dish. Sprinkle remaining 1/4 cup Cheddar cheese over mixture.
  • Bake in the preheated oven until dip is bubbling and cheese is melted, about 30 minutes.

Broccoli Cheddar Dip image

Number Of Ingredients: 4


  • 1 (16 ounce) container sour cream
  • 1 (10 ounce) package frozen chopped broccoli, thawed and water squeezed out
  • 1 (1 ounce) package ranch dressing mix
  • 1 cup shredded Cheddar cheese, divided


This hot, rich dip is always a hit. Bacon and broccoli are blended with a tasty cheese mixture.

Recipe From

Provided by MOLSON7

Time 20m

Yield 40


  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
  • In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.

Broccoli and Cheese Dip image

Number Of Ingredients: 8


  • 6 slices bacon
  • 1 (10 ounce) package frozen broccoli
  • 2 tablespoons water
  • 2 cups shredded Cheddar cheese
  • ½ cup mayonnaise
  • ¼ teaspoon ground white pepper
  • ½ cup sour cream
  • 1 tablespoon yellow mustard


A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Recipe From

Provided by Martha Stewart

Time 40m

Yield Makes 2 1/2 cups


  • Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
  • Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
  • Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

Creamy Broccoli-Spinach Dip image

Number Of Ingredients: 10


  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic (from 1 clove)
  • 12 ounces small broccoli florets (about 5 cups)
  • Kosher salt and freshly ground pepper
  • 4 packed cups baby spinach leaves
  • 1 cup whole-milk ricotta
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 2 tablespoons shredded fresh basil
  • 1/4 cup grated Parmesan
  • Rye crispbread, for serving


I have made this recipe many times. It is a Pampered Chef recipe - and it is so good. Serve with triscuits or Fritos scoops. Try this recipe for a different veggie dip. Your company will love it!

Recipe From

Provided by Amanda23

Time 40m

Yield 8-10 serving(s)


  • Mix all ingredients together in a mixing bowl.
  • I usually bake mine in a 9 inch pie plate- perfect fit.
  • Bake for 20- 25 minutes or until heated through at 300F.
  • Also- I usually add another 1/4 cup of cheddar and melt it on top of the dip.

Hot Broccoli Dip image

Number Of Ingredients: 8


  • 6 ounces chopped (flowerettes) broccoli
  • 1/4 cup parmesan cheese
  • 2 tablespoons red peppers
  • 2 tablespoons onions
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cheddar cheese
  • 1 clove garlic


This savory dip features the classic combo of earthy broccoli and rich, tangy Cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild Cheddar in this recipe since sharp Cheddars tend to get grainy when cooked in this type of sauce.

Recipe From

Provided by Food Network Kitchen

Time 45m

Yield about 4 cups dip


  • Position an oven rack in the center of the oven and preheat to 450 degrees F.
  • Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
  • Transfer to a serving dish and serve with roasted potato wedges or other dippers.

Roasted Broccoli and Cheddar Cheese Dip image

Number Of Ingredients: 12


  • 12 ounces broccoli florets (about 6 cups)
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups half-and-half
  • 8 ounces mild Cheddar, shredded (about 2 1/2 cups)
  • 4 ounces Monterey Jack, shredded (about 1 1/2 cups)
  • 2 teaspoons Dijon mustard
  • Roasted potato wedges, toast points, crudites or potato chips, for serving

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