BROCCOLI CHEESE DIP RECIPE RECIPES
WARM BROCCOLI CHEESE DIP RECIPE: HOW TO MAKE IT
When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. —Barbara Maiol, Conyers, Georgia
Provided by Taste of Home
Categories Appetizers
Total Time 02 hours 45 minutes
Prep Time 15 minutes
Cook Time 02 hours 30 minutes
Yield 5.50 cups.
Number Of Ingredients 6
Steps:
- In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.
Nutrition Facts : Calories 47 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
HOT BROCCOLI CHEESE DIP RECIPE - FOOD.COM
We enjoy this dip on every holiday and I'm often asked to bring a batch to family get-togethers; it doubles easily and travels well. I've prepared it with 1/3 reduced fat cream cheese, light sour cream, and 2% milk cheese without any problems. The recipe was included in a Kraft advertisement, so their product names are listed as originally printed.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 32 2 Tbs. servings, 32 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
- Spread into 9-inch pie plate.
- Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted.
- Serve with assorted crackers and crudites.
Nutrition Facts : Calories 71, FatContent 6.3, SaturatedFatContent 4, CholesterolContent 18.4, SodiumContent 70.9, CarbohydrateContent 1, FiberContent 0.3, SugarContent 0.2, ProteinContent 2.8
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