Easy Breezy Broccoli Dip Recipes

WARM BROCCOLI DIP

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.

HEARTY BROCCOLI DIP

Steps:

• 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.

ROASTED BROCCOLI AND CHEDDAR CHEESE DIP

Steps:

• 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.

AMAZING BROCCOLI DIP

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.

BROCCOLI AND CHEESE DIP

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.

VELVEETA® BROCCOLI DIP

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.

CREAMY BACON-BROCCOLI CHEESE DIP

Steps:

• Heat oven to 375° F.
• Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
• Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
• Serve with crackers.

BROCCOLI DIP IN BREAD BOWL

Steps:

• Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
• Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.

EASY BREEZY CHEESY BROCCOLI SOUP

Steps:

• Cook Broccoli florets in 2 cups of unsalted water til fork tender. I sometimes use an immersion blender to break it down into smaller bits. Add the 3 undiluted cans of cream soup to the undrained broccoli. Stir over medium heat. Add Half and half (or milk) to thin the soup to consistency of your liking. Add grated cheese and stir to melt.

HOT BROCCOLI DIP

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.

CLASSIC RANCH WITH BROCCOLI DIPPERS

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add broccoli; return to a boil and cook until crisp-tender, about 30 seconds. Drain broccoli and transfer to ice-water bath; drain again, then pat dry.
• Whisk together sour cream, mayonnaise, buttermilk, parsley, dill, chives, garlic powder, and lemon zest and juice. Season with salt and pepper and serve with broccoli, sprinkled with more zest and chives.

EASY BREEZY BROCCOLI DIP

Steps:

• Cook frozen broccoli according to package directions for microwave. Drain well. Add all other ingredients. Cook an additional 5 minutes on full power. Stir halfway through cooking time. Fun Fact: Velveeta is a processed cheese product first made in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York, then sold to Kraft Foods in 1927. The product is made, in part, of whey, a by- product of cheese- making. Velveeta is noted for its easy melting and long shelf life and does not need to be refrigerated until after opening. Jarred cheese (like Cheez Whiz) is likewise easy to spread and melt.