Hot Broccoli Dip

Why You’ll Love Hot Broccoli Dip Recipe

• It comes together quickly and requires minimal prep — you just chop a few vegetables, mix everything, and bake.

• The combination of cheddar, Parmesan, and creamy mayo + sour cream gives it a rich, savory, and comforting flavor.

• It’s versatile — works as a warm dip for gatherings or a cozy snack at home.

• Broccoli adds a bit of veggie goodness to what could otherwise be a heavy, cheesy dip.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup broccoli florets, chopped

• 2 tbsp chopped onion

• 2 tbsp chopped red bell pepper

• 1 cup shredded cheddar cheese

• 1/2 cup light mayonnaise

• 1/2 cup light sour cream

• 1/4 cup grated fresh Parmesan cheese, divided

• 1 garlic clove, pressed

• 1/8 tsp coarsely ground black pepper

Directions

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine the chopped broccoli, onion, and red bell pepper.

3. Add the shredded cheddar cheese, mayonnaise, sour cream, two tablespoons of the Parmesan, garlic, and black pepper. Stir until well mixed.

4. Spoon the mixture into a small oven‑safe baking dish.

5. Bake for 20–25 minutes, or until the dip is heated through and bubbling.

6. Remove from oven and sprinkle the remaining Parmesan cheese over the top before serving.

Servings and timing

This recipe yields about 2 cups of dip — roughly 16 small servings (as an appetizer). Prep time is about 10–15 minutes; baking time is 20–25 minutes; total time roughly 30–40 minutes.

Storage/Reheating

• Store leftover dip covered in the refrigerator for up to 2–3 days.

• To reheat, place in an oven-safe dish and warm in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also microwave individual portions until heated.

• Stir before serving to restore the creamy consistency.

FAQs

How can I make this dip dairy‑free?

You can substitute the cheddar and Parmesan with dairy‑free cheese alternatives, and replace sour cream and mayonnaise with plant‑based versions (e.g., vegan sour cream, vegan mayo). The texture will change slightly but it should still bake nicely and taste good.

Can I use frozen broccoli instead of fresh?

Yes — if using frozen broccoli, thaw and drain it well, then pat dry before chopping and mixing. Excess moisture can make the dip watery, so make sure to remove as much water as possible.

Can I add more vegetables or other mix-ins?

Absolutely. You could add finely chopped spinach, mushrooms, or even small pieces of cooked chicken or bacon for extra flavor and texture. Just be mindful of moisture content and baking time.

Is this dip gluten‑free?

The base ingredients (broccoli, cheese, mayo, sour cream, seasonings) are naturally gluten‑free, so yes — this dip is gluten‑free, assuming all ingredients you use (especially processed items like mayo or cheese) are labeled gluten‑free.

What should I serve this dip with?

This dip works well with crackers, toasted baguette slices, pita chips, tortilla chips, or fresh vegetable sticks (carrots, celery, bell peppers). Warm bread is also a great option.

Can I prepare this dip ahead of time and bake later?

Yes — you can combine all ingredients (except the final Parmesan topping) and store the mixture in the fridge, covered, for up to 24 hours. When ready to serve, spoon into a baking dish, top with Parmesan, and bake as directed.

Can I double the recipe for a larger crowd?

Yes — simply double all ingredients and use a larger baking dish (like a rectangular baker). Increase baking time by 5–10 minutes or until the dip is hot and bubbly throughout.

What if my dip is too watery after baking?

If it seems watery, make sure you drained broccoli (especially if frozen) thoroughly before mixing. Next time, you can also reduce the amount of mayonnaise or sour cream slightly. If already baked, you can drain excess liquid carefully and serve the thicker portion.

Can I make this dip in a slow cooker instead of the oven?

Yes — you can assemble all ingredients in a slow cooker and heat on low until warmed through (about 1‑2 hours), stirring occasionally. Add the remaining Parmesan before serving.

How do I store leftovers best to maintain texture?

Transfer leftover dip to an airtight container and refrigerate. When reheating, warm slowly (oven or microwave) and stir to redistribute moisture evenly so the cheeses don’t separate or become grainy.

Conclusion

This Hot Broccoli Dip is a warm, cheesy, and veggie‑filled crowd‑pleaser that’s easy to make and adaptable to many occasions — from casual family dinners to parties and potlucks. With simple ingredients, straightforward preparation, and a quick bake time, it’s a reliable go‑to for when you want something comforting, shareable, and delicious without a lot of fuss.

Hot Broccoli Dip

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This creamy Hot Broccoli Dip combines broccoli, cheddar cheese, and a hint of garlic into a delicious, warm appetizer perfect for parties or game day snacks.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Appetizers
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups (500 mL) frozen chopped broccoli, thawed and drained
• 1 package (8 oz or 250 g) cream cheese, softened
• 1 cup (250 mL) shredded cheddar cheese
• 1/2 cup (125 mL) mayonnaise
• 1 garlic clove, pressed
• 1/4 tsp (1 mL) ground black pepper
• Crackers or bread for serving (optional)

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Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together the cream cheese, mayonnaise, cheddar cheese, garlic, and black pepper until well blended.
3. Stir in the chopped broccoli until evenly combined.
4. Transfer the mixture to a small baking dish or oven-safe serving dish.
5. Bake for 20–25 minutes, or until heated through and the top is lightly golden.
6. Serve warm with crackers or bread, if desired.

Notes

• You can substitute fresh cooked broccoli for frozen if preferred.
• For added flavor, mix in a few tablespoons of chopped cooked bacon or diced red pepper.
• Can be prepared ahead and baked just before serving.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 200
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg