Best Hot Broccoli Cheddar Dip Recipes

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ROASTED BROCCOLI AND CHEDDAR CHEESE DIP



Roasted Broccoli and Cheddar Cheese Dip image

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.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield about 4 cups dip

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

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.

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 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

HOT BROCCOLI CHEESE DIP



Hot Broccoli Cheese Dip image

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.

Provided by IrishEyes.NYC

Categories     Spreads

Time 35m

Yield 32 2 Tbs. servings, 32 serving(s)

Number Of Ingredients 5

8 ounces Philadelphia Cream Cheese, softened
1 cup knudsen sour cream or 1 cup breakstone's sour cream
1 (2/3 ounce) envelope Italian salad dressing mix ("Good Seasons")
10 ounces frozen chopped broccoli, thawed and well-drained
8 ounces kraft shredded cheddar cheese, divided

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.

HOT BROCCOLI CHEESE DIP



Hot Broccoli Cheese Dip image

This is another wonderful dip to serve at a holiday gathering or potluck, this one will really go fast! Yum!

Provided by ThatJodiGirl

Categories     Spreads

Time 35m

Yield 3 cups

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 (10 ounce) package frozen chopped broccoli, thawed &, well drained
1 cup sour cream
1 (2/3 ounce) envelope good seasons mild Italian salad dressing mix
1 (8 ounce) package shredded cheddar cheese, divided
cracker

Steps:

  • Preheat oven to 350 degrees.
  • Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended.
  • Stir in broccoli and 1 ½ cups of the cheddar cheese.
  • Spoon into 9 inch pie plate or ovenproof crock.
  • Bake 20 minutes.
  • Sprinkle with remaining cheddar cheese.
  • Bake an additional 5 minutes or until cheddar cheese is melted.
  • Serve with crackers.

Nutrition Facts : Calories 757.2, Fat 67.8, SaturatedFat 42.6, Cholesterol 196.3, Sodium 756.6, Carbohydrate 10.8, Fiber 2.8, Sugar 1.9, Protein 29.6

HOT BROCCOLI-CHEDDAR DIP



Hot Broccoli-Cheddar Dip image

Wonderful hot dip from Cabot Creamery of Vermont. Great as an appetiser with crackers and bread, or as a topping for baked potatoes or mixed in with brown rice as a side dish.

Provided by KelBel

Categories     Cheese

Time 15m

Yield 2 1/3 cups

Number Of Ingredients 5

10 ounces frozen broccoli, chopped
8 ounces extra-sharp cheddar cheese, grated
4 ounces cream cheese
1 teaspoon hot sauce
1/2 teaspoon black pepper

Steps:

  • Place frozen broccoli in microwave safe bowl; cover loosely with plastic wrap and microwave until hot and tender, about 9 minutes.
  • Uncover and add cheddar, cream cheese, hot sauce and pepper. Cover and microwave just until cheeses are melted, 1 to 2 minutes. Stir until smooth.
  • Serve with crackers and fresh vegetables.

Nutrition Facts : Calories 594.3, Fat 49.5, SaturatedFat 31.2, Cholesterol 155.5, Sodium 830.1, Carbohydrate 8.7, Fiber 3.8, Sugar 2.2, Protein 31.4

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

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