Best Broccoli Dip In Bread Bowl Recipes

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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.

BROCCOLI DIP



Broccoli Dip image

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

Provided by bmcnichol

Categories     Cheese

Time 11m

Yield 2 3/4 cups

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)

Steps:

  • 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.

Nutrition Facts : Calories 520.9, Fat 36.1, SaturatedFat 23.5, Cholesterol 130.3, Sodium 2466.8, Carbohydrate 21, Fiber 3.1, Sugar 14.6, Protein 29.5

HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER



Hot Broccoli Cheese Dip in Bread Bowl Appetizer image

I found this on the back of an insert that was in a box of soup mix, and I haven't made it yet. This looks like an easy appetizer that you could throw together for impromptu guests. My family has made something similiar in the past, but it wasn't a warm dip. Serve the bread cubes, crackers, bagel chips, etc around the outside of the bread bowl on the serving platter.

Provided by VickyJ

Categories     Cheese

Time 40m

Yield 1 quart loaf, 16-32 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup Miracle Whip
1 (1 1/2 ounce) envelope Italian salad dressing mix
1 (10 ounce) package frozen chopped broccoli, thawed, well drained
1 (8 ounce) package shredded cheddar cheese
1 loaf Hawaiian sweet bread (or any other round loaf of similiar size(Pumpernickel is a good substitute)

Steps:

  • Preheat oven to 350°F.
  • Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
  • Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
  • Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
  • Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
  • Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
  • Makes 1 qt or 32 servings; 2 Tbsp each.

Nutrition Facts : Calories 111.2, Fat 9.7, SaturatedFat 6.1, Cholesterol 30.5, Sodium 134.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.3, Protein 5.1

CREAMY BROCCOLI DIP



Creamy Broccoli Dip image

This broccoli dip is a fresh, zippy, tangy addition to any meal. It's basically ranch with broccoli blended in and it goes really well with potato chips, potato wedges - anything oily and crispy!

Provided by Molly Yeh

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt, plus more for the water
1 cup (60 grams) small broccoli florets, plus more for serving
1/2 cup (120 grams) mayonnaise
1/4 cup (62 grams) whole milk or 2% Greek yogurt
1/2 cup (7 grams) fresh Italian parsley leaves
1/3 cup (9 grams) chopped fresh chives
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh dill, plus extra for garnish
Freshly ground black pepper
Ridged potato chips, for serving

Steps:

  • Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
  • Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
  • Serve with broccoli florets and ridged potato chips.

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