Warm Broccoli Cheese Dip Recipe

4.5 4 3
Warm Broccoli Cheese Dip Recipe
Warm Broccoli Cheese Dip Recipe photo by Taste of Home
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Warm Broccoli Cheese Dip Recipe

Read Reviews
4.5 4 3
Publisher Photo
When my family gathers for a party, this flavorful, creamy dip is served. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. —Barbara Maiol, Conyers, Georgia
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours

Ingredients

  • 2 jars (8 ounces each) process cheese sauce
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1/2 pound fresh mushrooms, chopped
  • 2 tablespoons chopped seeded jalapeno pepper
  • Assorted fresh vegetables

Directions

In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low for 2-3 hours or until vegetables are tender. Serve with assorted fresh vegetables. Yield: 5-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Warm Broccoli Cheese Dip in Reminisce November/December 2005, p 48

Nutritional Facts

1/4 cup (calculated without vegetables): 47 calories, 3g fat (2g saturated fat), 7mg cholesterol, 277mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 2 jars (8 ounces each) process cheese sauce
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1/2 pound fresh mushrooms, chopped
  • 2 tablespoons chopped seeded jalapeno pepper
  • Assorted fresh vegetables
  1. In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low for 2-3 hours or until vegetables are tender. Serve with assorted fresh vegetables. Yield: 5-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Warm Broccoli Cheese Dip in Reminisce November/December 2005, p 48

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Reviews forWarm Broccoli Cheese Dip

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cbenne12 User ID: 7424916 68547
Reviewed Sep. 30, 2013

"Incredibly tasty!!"

MY REVIEW
joangage User ID: 3578234 207213
Reviewed Nov. 17, 2010

"Not crazy for the cheese sauce & soup .

Much prefer the tried & true broccoli cheese dip"

MY REVIEW
lillianlbrk User ID: 5279008 132357
Reviewed Nov. 16, 2010

"Test tried this recipe. Broccoli dips are a favorite in our home, as are other broccoli dishes and salads. Loved the zip and zing from the hot peppers. Served it with crudite and cubed hearty bread( poumpernickel, dark peasnat nread, Jewish rye without seeds, and a good crusty sour dough bread. Would like to try variations on his recipe after giving it some thought about ingredients.

Recommed the recipe for family events or gsathering, tailgating as well as church events, as a food gift when invited out or as a gift on a holiday with recipe & ingredients in a basket."

MY REVIEW
rusbarb User ID: 3657690 134760
Reviewed Dec. 29, 2008

"Replace mushrooms with 1/2 cup each of green onions and 1/4 cup yellow and red sweet pepper mixed. Great new taste sensation."

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