Growing up, my mom’s broccoli cheese dip was a staple at parties and potluck dinners. Although it was always a crowd-pleaser, it was made with processed cheese and canned soup. Recently, I decided to recreate this classic for our latest gathering, but I wanted to elevate it by using all-natural ingredients. The result? A dip that not only matches my memories but may even surpass them! I couldn’t be happier with how it turned out. Even more, this dip is easily warmed and served in a crockpot, making it a breeze to transport for any occasion. Pair it with tortilla chips for the perfect dipping experience.
What ingredients make this better?
What makes this version so much better? First of all, there is zero preservatives or food additives in this dip, thanks to the use of unprocessed ingredients. Instead of using canned cream soups and processed cheese, a simple creamy bechamel sauce is made and rich cream cheese is used. To illustrate the art of making bechamel sauce, this reference has fantastic instructions and tips! How to Make Bechamel Sauce [Recipe + Guide] | Taste of Home
Broccoli Cheese Dip Preparation, Servings, and Storage
This delightful appetizer is quick to prepare and will impress your guests in just about 2 hours—with only 30 minutes of hands-on prep time and a little warming in the crockpot.
Serving up to 20 people, it’s an ideal choice for large gatherings, whether at home or as a potluck contribution.
Leftovers? No problem! Store them in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave in a bowl covered with a paper towel for 2 minutes, stir, and enjoy again.
Looking to expand your party menu? Be sure to try out other delicious dip recipes as well!
Broccoli Cheese Dip
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Equipment
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 the butter in a medium sized saucepan.
- Add the onions, celery, mushrooms, and garlic. Sauté until soft (about 10 minutes).
- Add the 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.
Nutrition
Will make again