Back to Warm Broccoli Cheese Spread

Print Options


Card Sizes

Warm Broccoli Cheese Spread Recipe

Warm Broccoli Cheese Spread Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1/4 cup: 96 calories, 5g fat (4g saturated fat), 19mg cholesterol, 287mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Reviews for Warm Broccoli Cheese Spread

Sort By :
littlered1825 User ID: 2605431 206284
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."

diligentfrog User ID: 569604 135866
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."

carrie carney User ID: 1551037 118922
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."

jillgrob User ID: 3841731 70742
Reviewed Dec. 31, 2010

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

Loading Image