- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 tablespoons butter
- 1 package (16 ounces) process cheese (Velveeta), cubed
- 2 cups chopped fresh broccoli, blanched
- 1/2 teaspoon dried rosemary, crushed
- 1 loaf (1 pound) round bread
- Raw vegetables, optional
- In a small saucepan, saute onion and celery in butter until tender. Add cheese and cook over low heat until melted. Stir in broccoli and rosemary. Cut top off bread; scoop out center. Cut center piece into cubes. Pour dip into center of bread. Serve with bread cubes and/or raw vegetables if desired. Yield: 10-12 appetizer servings (3 cups).
Originally published as Hot Broccoli Dip in Bountiful Harvest Cookbook 1994, p50
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Reviewed Jan. 2, 2014
"What a great dip! The smooth, creamy cheesiness of this dip is wonderfully complimented by the "dance across your taste buds" zip of the rosemary! Everybody at my cousins Christmas party was asking about it! Thanks for the great recipe!!"