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Warm Broccoli Cheese Spread Recipe
Warm Broccoli Cheese Spread Recipe photo by Taste of Home

Warm Broccoli Cheese Spread Recipe

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I cut this recipe out of a newspaper a year ago and decided to trim it down by substituting fat-free and reduced-fat ingredients. Whenever I make this for an occasion, I end up being asked for the recipe,—Patricia Moore, Toledo, Ohio
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 14 servings


  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 envelope Italian salad dressing mix
  • 3 cups frozen chopped broccoli, thawed, drained and patted dry
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • Reduced-fat wheat snack crackers

Nutritional Facts

Nutritional Analysis: One serving (1/4 cup spread calculated without crackers) equals 96 calories, 5 g fat (4 g saturated fat), 19 mg cholesterol, 287 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.


  1. In a large bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese.
  2. Spoon into a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers. Yield: 3-1/2 cups.
Originally published as Warm Broccoli Cheese Spread in Light & Tasty June/July 2004, p37

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Reviewed Dec. 30, 2012

"I made this for a party and everyone loved it. The guests scraped the dish clean. It was a big hit."

Reviewed Dec. 17, 2012

"I made this a few weeks ago for a potluck at work. It was a huge hit! Love it! Making it again tonight for another party tomorrow. I served it with assorted crackers and a small veggie platter. Thanks for the recipe."

Reviewed Feb. 27, 2011

"Super easy to make and I don't feel as guilty eating it (I guess cause it has broccoli in it). I made this for a party and everyone who tried it commented on how good it was. I will definitely make this again and think it would be really good with swiss cheese too."

Reviewed Dec. 31, 2010

"This is a simple recipe that tastes great! My vegetarian family members especially love it."

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