Broccoli Dip Recipes

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WARM BROCCOLI DIP



Warm Broccoli Dip image

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

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

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

Steps:

  • 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.

Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

SOUTHWESTERN BROCCOLI DIPPERS



Southwestern Broccoli Dippers image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 heads broccoli, cut into florets
5 tablespoons butter
2 green onions, sliced
3 tablespoons all-purpose flour
3 cups milk
2 cups grated pepper jack cheese
4 ounces cream cheese, softened
1 teaspoon chili powder
1/2 teaspoon ground cumin
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
  • To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.
  • Serve hot as a dipping sauce with the cold broccoli.

AMAZING BROCCOLI DIP



Amazing Broccoli Dip image

This is the dip that I grew up on. When my mother would start preparing it on Christmas Eve, the aroma would immediately activate our salivary glands and we could not wait to dig in! Serve warm with sturdy potato chips, such as Ruffles® or Lay's® Wavy.

Provided by kaletingelstad

Time 40m

Yield 12

Number Of Ingredients 10

½ cup butter
1 large onion, chopped
1 (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced
1 (16 ounce) package frozen chopped broccoli, thawed
1 (23 ounce) can condensed cream of mushroom soup
1 (6 ounce) package sliced almonds
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 teaspoon garlic juice

Steps:

  • Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
  • Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 11.5 g, Cholesterol 35.3 mg, Fat 23 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 9 g, Sodium 712.7 mg, Sugar 3.9 g

CREAMY BROCCOLI-SPINACH DIP



Creamy Broccoli-Spinach Dip image

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!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

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

Steps:

  • 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.

VELVEETA® BROCCOLI DIP



VELVEETA® Broccoli Dip image

No need to plan ahead to make this party-perfect broccoli dip! We're willing to bet you have all three ingredients already on hand.

Provided by My Food and Family

Categories     Meal Recipes

Time 11m

Yield 20 (2-Tbsp.) servings

Number Of Ingredients 3

1 pkg. (10 oz.) frozen chopped broccoli
1 lb. (16 oz.) VELVEETA®, cut up
1/8 tsp. garlic powder

Steps:

  • Microwave broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
  • Add VELVEETA and garlic powder. Microwave 2 to 3 minutes or until VELVEETA is melted, stirring after 2 minutes.
  • Serve hot with assorted cut-up vegetables or baked tortilla chips.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 4 g

BROCCOLI AND CHEESE DIP



Broccoli and Cheese Dip image

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

Provided by MOLSON7

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 20m

Yield 40

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

Steps:

  • 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.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 0.7 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 93.3 mg, Sugar 0.2 g

BROCCOLI VEGGIE DIP



Broccoli Veggie Dip image

This yummy variation on spinach dip gets a bit of crunch from chopped broccoli. Everyone enjoys this delicious blend, which you can serve with crackers or in a bread bowl.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 5

2 cups sour cream
3 cups frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables

Steps:

  • In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.

Nutrition Facts :

BROCCOLI DIP



Broccoli Dip image

Make and share this Broccoli Dip recipe from Food.com.

Provided by snuqueen

Categories     Cheese

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine
1 onion, finely chopped
1 (4 ounce) can sliced mushrooms
1 can cream of mushroom soup
2 kraft garlic cheese rolls
1 bag frozen chopped broccoli
Fritos corn chips, scoops

Steps:

  • Cook broccoli according to package directions and drain.
  • Saute onion in butter.
  • Add mushrooms and saute until soft.
  • Add soup and stir until blended.
  • Add garlic cheese and heat until melted, stirring often.
  • Add cooked broccoli and stir to blend.
  • Serve warm with Fritos.
  • I serve it in a Crockpot.

HOT BROCCOLI-CHEESE DIP



Hot Broccoli-Cheese Dip image

For an extra-warm welcome, bring this delicious hot cheese and broccoli dip to your next potluck.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sour cream and dressing mix in large bowl with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
  • Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Bake 20 min. Sprinkle with remaining cheddar; bake 5 min. or until melted.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

HOT BROCCOLI DIP



Hot Broccoli Dip image

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!

Provided by Amanda23

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

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

Steps:

  • 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.

Nutrition Facts : Calories 167.9, Fat 13.6, SaturatedFat 6.1, Cholesterol 27.7, Sodium 254.8, Carbohydrate 6.4, Fiber 0.7, Sugar 1.6, Protein 6

BROCCOLI-CHEDDAR DIP



Broccoli-Cheddar Dip image

Provided by Tracey Seaman

Categories     Condiment/Spread     Food Processor     Cheese     Dairy     Vegetable     Appetizer     Picnic     Super Bowl     Vegetarian     Quick & Easy     Yogurt     Cheddar     Broccoli     Poker/Game Night     Shower     Party     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 8

4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces
3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)
1 small garlic clove
10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)
4 ounces cream cheese, room temperature
1 cup plain whole or lowfat yogurt
1/4 teaspoon freshly ground black pepper
4 ounces bread sticks or pretzels, for serving

Steps:

  • In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
  • In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
  • Transportation tips:
  • For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.

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