Easy Breezy Broccoli Dip Recipes

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.

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.

CREAMY BROCCOLI-SPINACH DIP

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.

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.

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.

CREAMY BROCCOLI DIP

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.

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.

HOT BROCCOLI-CHEESE DIP

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.

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.

WARM BROCCOLI CHEESE DIP

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.