Hot Broccoli Cheese Dip
- Prep Time 10 min.
- Cook Time 25 min.
- Serves 32
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 1 (8 ounce) package KRAFT Shredded Cheddar Cheese, divided
Nutrition Info
Per Serving
- Calories: 42 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees F. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well.
- Spoon into 9-inch pie plate.
- Bake 20 minutes. Sprinkle with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with NABISCO Crackers.
Yield: 32 servings
3. Still Hungry?
Notes:
Healthy Living
Save 20 calories and 2 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat Cream Cheese, BREAKSTONE's FREE or KNUDSEN FREE Fat Free Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Substitute
Prepare as directed, using GOOD SEASONS Ranch Salad Dressing & Dip Mix.
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Marvelous!
Joy B - November 16, 2007 12:21:29 PM PSTThis is my new favorite! I made it according to directions, invited some people over and the plate was empty. I 'm still getting requests for the recipe and am asked to brink it to every holiday function we're invited to. Simple ingredients and easy to prepare. I served it with tortilla chips since I'm from the south and we eat everything on tortilla chips!
6 of 6 found this review helpful.
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AMAZING
waltherkevin - January 1, 2008 02:13:07 PM PSTI made this on christmas and it was a hit. It was gone in about a half an hour. I also made this on new years eve and the same thing. It's a huge hit at any function.
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