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This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot. I figured if I was going to have leftovers I had better make a dip that I could use for other than a dip. This dip is more than a dip. It’s also absolutely fantastic (maybe, just maybe, more fantastic than when used as a dip) on baked potatoes.
Great As A Dip. Great On Baked Taters, Too!
This hot broccoli dip was a big hit at our get-together. I’d make it again, and make a little extra for baked potatoes. If you’re serving it as a dip, serve with celery, carrots, crackers or thick chips, such as Fritos Scoops. Wimpy chips need not apply!
Also try my pizza dip.
Hot Broccoli Dip
Ingredients
- 6 slices bacon
- 1 head broccoli
- Kosher salt
- 1 8 ounce cream cheese softened
- 1 ounce Ranch dressing mix
- 2 cups extra-sharp cheddar cheese shredded
- 16 ounces sour cream
Instructions
- Preheat oven to 400 F.
- Cook bacon in a skillet until crispy.
- Remove to a paper towel-lined plate to drain.
- Crumble or chop fine.
- Bring a large pot of salted water to a boil.
- Cut the broccoli florets off the head.
- Add to the boiling water and let boil for 1 1/2 minutes.
- Drain and rinse with cold water.
- Chop into small pieces.
- Combine all ingredients in a large bowl.
- Spray a 9" x 9" baking dish with non-stick spray.
- Add the dip mixture and spread out evenly.
- Cover and bake for 20 minutes, or until hot and bubbly,
Notes
Nutrition
Nutritional values are approximate.
