Back in the day, my mom used to make broccoli cheese dip for parties or potluck meals. It was always one of our favorite dips. It was made with processed cheese (is it even cheese?) and canned soup.
I wanted to make this for our most recent party at our house but was not willing to compromise and use these ingredients. I created this recipe using all natural ingredients and guess what? It is really, really good. It is as good as I can remember it tasting then- maybe even better. I couldn’t be more pleased with the outcome of this recipe.
It is warmed and served in a crockpot, making it simple and easy to transport if needed. It is served with tortilla chips for dipping.
Print Recipe
Broccoli Cheese Dip
Equipment
- Medium saucepan
- medium crockpot (about 4-5 quart)
Ingredients
- 5 tbsp Butter
- 1/2 cup Yellow onion, diced
- 1/2 cup Celery, diced
- 4 oz Mushrooms, fresh (washed, and chopped)
- 1 clove Garlic
- 5 tbsp Flour
- 1 cup Chicken broth
- 1 cup Milk
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 12 oz Broccoli, chopped
- 8 oz Cream cheese
- 2 cups Cheddar cheese, shredded
Instructions
- Melt butter in a medium sized saucepan.
- Add onions, celery, mushrooms, and garlic. Sauté until soft (about 10 minutes).
- Add flour to the saucepan and stir. Cook for 2-3 minutes.
- Whisk in the chicken broth, scraping the bottom to release any sticking.
- Simmer the mixture until it thickens slightly (about 5 minutes).
- Add the milk, onion powder, garlic powder, sea salt, and black pepper.
- Stir to combine.
- Add the chopped broccoli and continue simmering for 5 minutes.
- Place the cream cheese and cheddar cheese into the crockpot and turn it on low.
- Pour the ingredients from the saucepan over the top of the cheeses, cover, and allow to warm for at least 90 minutes before serving.
- Serve with tortilla chips for dipping.
- Leftover broccoli cheese dip can be stored in the refrigerator for up to 5 days.
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