This warm Broccoli Cheese Dip is an easy and versatile appetizer. It’s one of my favorite charcuterie board dips and an excellent picnic companion.
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What Makes This a Great Dip Recipe
As this deliciously wholesome Broccoli dip recipe shows us (as do my Vegan Spincach Artichoke Dip and Buffalo Cauliflower dip), there are no hard and fast rules when it comes to dips.
Stray from the path of standard cold dips to discover a world of warm dips that can be so much more than a simple appetizer.
Broccoli is at its best during the winter months, so I love this broccoli cheese dip recipe for my fall picnic finger food ideas and cozy winter picnics. Being a warm dip, it makes a perfect the addition to a picnic finger food menu for the cooler months.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- The basis of this recipe could lend itself to many vegetable variations such as spinach, kale or even mushroom.
- If you don’t like mozzarella or want a different flavor and lighter finish, feel free to substitute with something like feta instead.
- If you want a thinner dip, add a dash of heavy cream to the mix at the end.
Step by Step Instructions
Step 1: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until onion is translucent. Add minced garlic and sauté until fragrant. Season with salt and pepper and set aside.
Step 2: Chop the broccoli into florets. Blanch them in boiling water until tender. You can also cook it in the microwave: place the florets in a microwave-safe container with a lid and ¼ of water. Put it in the microwave for 6 to 8 minutes.
Once broccoli is tender, roughly mince it with a knife. Aim for consistency for a more uniform dip texture. You can also use a food processor; you are aiming for a rice consistency – don’t over blend.
Step 3: Add cream cheese to the onion and garlic mix in the skillet and stir to combine.
Then add parmesan cheese and mix. (If the skillet has cooled too much, you may need to place it over medium heat to soften the cream cheese).
Step 4: Add the chopped broccoli and combine well.
Step 5: Add the mozzarella cheese and combine.
Step 6: Place the batter into a baking tray. Optional: add extra mozzarella cheese on top.
Bake for 20-25 minutes at 375 ℉ or until the edges are golden and cream cheese starts to bubble.
Step 7: Serve warm with fresh bread, crackers, or veggie sticks. Or, dollop it on toasted baguette slices bruschetta style to serve as a finger food appetizer.
You can prepare this dip up to 3 days in advance. Keep it in the refrigerator and place it in the oven to bake when you are ready to use it.
Yes you can. Cook it in the same way as fresh.
Expert Tips
- For a thinner dip consistency, add some heavy cream.
- Ensure all the water is drained from the broccoli after cooking to avoid a runny dip.
- This dip is better when warm as the cheese will be melted and smooth. If you have leftovers, you can reheat it in the oven or a microwave-safe dish.
- If transporting the broccoli cheese dip to a picnic, place it in a thermal food container to keep it warm. You can give the dip a quick heat in the microwave before packing your picnic.
Tip: Store this dip in a thermal food container to keep it warm when transporting it to a picnic. Or use an insulated lasagna carrier and transport it in the original baking dish. I give you tips for keeping food warm for a picnic here.
Helpful Accessories for Transporting Warm Dips
Related Recipes
Did you try this Broccoli Cheese Dip?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Warm Broccoli Cheese Dip
Ingredients
- 2 tablespoons olive oil
- 1 red onion
- 3 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 broccoli heads
- 16 oz cream cheese
- 1 cup shredded parmesan
- 1 ½ cup shredded mozzarella
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until onion is translucent. Add minced garlic and sauté until fragrant—season with salt and pepper and set aside.
- Chop the broccoli into florets. Blanch them in boiling water until tender. You can also cook it in the microwave: Place the florets in a microwave-safe container with a lid and ¼ of water. Microwave for 6 to 8 minutes.
- Once the broccoli is tender, roughly mince it with a knife. Aim for consistency for a more uniform dip texture. You can also use a food processor; you are aiming for a rice consistency—don’t over-blend.
- Add cream cheese to the onion and garlic mix in the skillet and stir to combine.
- Then add parmesan cheese and mix. (If the skillet has cooled too much, you may need to place it over medium heat to soften the cream cheese).
- Add the chopped broccoli and combine well.
- Add the mozzarella cheese and combine.
- Place the batter into a baking tray. Optional: add extra mozzarella cheese on top.
- Bake for 20-25 minutes at 375F or until the edges are golden and cream cheese starts to bubble.
- Serve warm with fresh bread, crackers, or veggie sticks.
Notes
- The basis of this recipe could lend itself to many vegetable variations such as spinach, kale, or even mushroom.
- If you don’t like mozzarella or want a different flavor and lighter finish, feel free to substitute with something like feta.
- If you want a thinner dip, add a dash of heavy cream to the mix at the end.
- For a thinner dip consistency, add some heavy cream.
- Ensure all the water is drained from the broccoli after cooking to avoid a runny dip.
- This dip is better when warm, as the cheese will be melted and smooth. If you have leftovers, you can reheat it in the oven or a microwave-safe dish.
- If transporting the broccoli cheese dip to a picnic, place it in a thermal food container to keep it warm. You can give the dip a quick heat in the microwave before packing your picnic.
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