Broccoli Salad Dip
Transform your appetizer game with this creamy, flavor-packed Broccoli Salad Dip—a fresh twist on a classic broccoli salad! Featuring tender blanched broccoli florets, tangy apple cider vinegar dressing, crispy bacon crumbles, sharp cheddar cheese, and the crunch of sunflower seeds, this easy dip is a showstopper at any gathering. Perfectly seasoned with garlic powder, red onion, and a touch of sugar for balance, this chilled dip is ready in just 20 minutes and pairs beautifully with crackers, veggies, or toasted baguette slices. Whether you're hosting a party or looking for a crowd-pleasing snack, this broccoli salad dip will be the ultimate conversation starter.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 0.5 cups shredded cheddar cheese
- 0.25 cups cooked bacon, crumbled
- 0.25 cups red onion, finely diced
- 2 tablespoons sunflower seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the broccoli florets thoroughly and chop them into very small, bite-sized pieces.
Blanch the chopped broccoli by boiling it in water for 2 minutes, then immediately transfer it to ice water to stop the cooking process. Drain well and set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, granulated sugar, garlic powder, salt, and black pepper. Mix until the dressing is smooth and well combined.
Add the blanched broccoli, shredded cheddar cheese, crumbled bacon, finely diced red onion, and sunflower seeds to the bowl with the dressing. Stir gently until all the ingredients are evenly coated.
Transfer the mixture to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Serve the broccoli salad dip chilled with crackers, sliced vegetables, or toasted baguette slices for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
