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
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.
Servings 4 cups
Calories 419kcal
Ingredients
- 6 slices bacon
- 1 head broccoli
- Kosher salt
- 1 8 ounce cream cheese softened
- 1 1 ounce Ranch dressing mix
- 2 cups extra-sharp cheddar cheese shredded
- 1 16 ounce 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,
Nutrition
Calories: 419kcal | Carbohydrates: 11g | Protein: 23g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 639mg | Potassium: 602mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 136mg | Calcium: 481mg | Iron: 2mg
Nutritional values are approximate.
