Hot Broccoli Dip
Creamy, cheesy, and irresistibly warm, this Hot Broccoli Dip is the ultimate crowd-pleasing appetizer that's perfect for game days, holiday gatherings, or any occasion calling for comfort food. Packed with tender broccoli florets and a medley of rich cheeses—including sharp cheddar and tangy Parmesan—this dip is blended with creamy mayonnaise and sour cream for an ultra-smooth texture. A hint of garlic and onion powder elevates the flavor, while optional red pepper flakes add a customizable spicy kick. Baked to golden-brown perfection, you can top it with crunchy panko breadcrumbs for extra texture and garnish with fresh parsley for a pop of color. Serve hot with crackers, chips, or veggie sticks, and watch it disappear in minutes!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 8 ounces Cream cheese, softened
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.25 cup Panko breadcrumbs (optional, for garnish)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 1-quart (or similar size) baking dish and set aside.
Bring a medium pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes, just until tender and bright green. Drain and rinse with cold water to stop the cooking process. Pat the broccoli dry with a paper towel and chop it into small pieces.
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Mix until smooth and well incorporated.
Fold the chopped broccoli into the cheese mixture, ensuring it is evenly mixed.
Transfer the mixture to the prepared baking dish, spreading it out evenly with a spoon or spatula.
If desired, sprinkle panko breadcrumbs evenly across the top for added crunch.
Bake in the preheated oven for 18-20 minutes, or until the dip is hot and bubbly. If using breadcrumbs, they should be golden brown.
Remove from the oven and let cool slightly. If desired, garnish with chopped fresh parsley before serving.
Serve warm with crackers, bread slices, tortilla chips, or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 20.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1779 mg | 137% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 315 mg | 7% | |
*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.
