Reminiscent of warm and comforting broccoli cheddar soup, this broccoli cheese dip is sure to be a hit at your game day party or any other gathering. This dip requires just a few ingredients (chopped broccoli, cream of mushroom soup, sour cream and Velveeta cheese) and minimal prep work.
The dip is versatile as well. For a more colorful presentation, add about 1/2 cup of chopped roasted red peppers or pimiento. Or, for extra flavor and texture, saute 1/2 cup of chopped onions and about 1 cup of sliced or chopped mushrooms in about 1 tablespoon of butter or olive oil and add them to the cheese along with the broccoli. For more complex flavor, add a teaspoon or two of Dijon mustard.
This combination makes an excellent potato topping, too. Just prepare it and use it as a topper on baked stuffed potatoes or potato skins. Or thin the dip with some cream, milk, or beer and serve it as soup with crispy croutons.
The recipe makes a big batch of dip; if you want to prepare it for a family snack or movie night, just scale the ingredients down by half.
- 2 (10-ounce) boxes of frozen chopped broccoli (or about 1 1/2 pounds of fresh chopped broccoli)
- 1 pound plain Velveeta cheese (half Mexican Velveeta, if desired)
- 2 (10 3/4-ounce) cans cream of mushroom soup
- 1/4 cup sour cream
- 2 teaspoons garlic powder
- Cook the frozen broccoli on the stovetop or in the microwave following the package directions. If using fresh, see the instructions below. Drain the broccoli thoroughly and set aside.
- Cube both kinds of cheese and place it in the slow cooker. Cook on low for about 1 to 2 hours, or until the cheese has melted.
- In a bowl, combine the condensed soup, sour cream, chopped cooked broccoli, and garlic powder. Blend well.
- Add the soup and broccoli mixture to the melted cheese. Stir to blend thoroughly.
- Keep crockpot on warm—or on low if there is no warm setting—and serve it as a dip with tortilla chips.
- To steam fresh broccoli on the stovetop, put the chopped broccoli in a steamer basket in a saucepan with about an inch of water. Place the pan over high heat and bring the water to a boil. Reduce the heat to low, cover the pan, and cook for about 4 minutes, or until the broccoli is just tender. Drain well.
- While serving from the slow cooker, stir the dip from time to time to keep it well blended.
- To use fresh garlic as a replacement for garlic powder, peel and mince 3 to 4 cloves of garlic. Saute the garlic for about 1 minute in a few teaspoons of butter or olive oil. Add the garlic to the soup and broccoli mixture.