Italian Broccoli Vegetable Dip Recipes

ITALIAN VEGETABLE DIP

Steps:

• Mix first 3 ingredients until well blended. Stir in peppers.
• Refrigerate several hours or until chilled.
• Serve with crackers, fresh vegetable dippers or chips.

REALLY GOOD VEGGIE DIP

Steps:

• Add all the ingredients to a bowl and mix well to combine.
• Refrigerate at least 2 hours before serving.

ITALIAN VEGETABLE DIP

Steps:

• Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
• Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.

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.

BROCCOMOLI DIP

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
• Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

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.

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

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.

LOADED VEGGIE DIP

Steps:

• In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside., In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.

STEAMED BROCCOLI WITH LIGHTER RANCH DIP

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 5 minutes. Let cool completely. Meanwhile, in a medium bowl, combine yogurt, mayonnaise, thyme, and garlic; season with salt and pepper. Serve with broccoli.
• Ranch dip can be refrigerated, up to 2 days.

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.

ITALIAN BROCCOLI-VEGETABLE DIP

Steps:

• Reserve 1 cup broccoli for later use. Blend dressing, reduced-fat cream cheese and remaining broccoli in blender until smooth.
• Spoon cream cheese mixture into medium bowl. Stir in reserved broccoli and all remaining ingredients.
• Refrigerate 1 hour.