Baked Broccoli Cheese Dip is for broccoli cheese casserole lovers who can’t wait for dinner to enjoy their favorite food ever. You’ve got permission to spoil your appetite with this ultimate hot cheesy appetizer.
This hot broccoli cheese dip aces the cheese pull test!
From broccoli cheese casseroles to broccoli cheese soups, this combo has won the hearts of most all of us, and for good reason. You get plenty of ooey gooey cheese satisfaction paired with what mom always told us was the healthiest veg. I love to surprise friends with this unique dip, it always get raves.
ingredients for broccoli cheese dip
This dip has a zippier flavor and a more luxurious texture than your traditional broccoli cheese casserole…
broccoli ~ use the florets and some of the upper stalks; be sure to chop it well so the dip is nice and scoop-able.
cheddar cheese ~ the sharper the better so the flavor comes through; cheese flavor tends to get muted when baked in casseroles and dips. Use white or orange cheddar (orange cheddar is dyed with natural coloring, so there is no difference in flavor.)
mozzarella cheese ~ bagged shredded is fine.
ricotta cheese ~ this surprise ingredient gives the dip a lovely texture, use whole or part skim.
sour cream ~ a must have ingredient in hot dips for its creamy tang.
mayonnaise ~ mayo helps give that dip vibe.
salt and pepper
How to toast bread for hot dips
I like to serve cheese dips with thinly sliced toasted bread because its nice and sturdy for scooping up all that gooey stretchy cheese. But sturdy corn chips will work too. This is definitely one of those dip for dinner ideas.
- Use a fresh baguette and slice it thinly, about 1/4 inch. Use a good bread knife for this job.
- Place the slices on a rack over a baking pan and broil until golden. Flip and continue broiling until the other side has toasted. This happens very quickly so don’t walk away.
- Once toasted you can use as is, or rub a cut clove of garlic over the surface of the toasts for a subtle flavor. The rough toast will rub off just enough garlic.
- These toasts can be made in advance.
Any time you have leftover baguette bread, or a baguette that won’t get used in the first day after purchase, don’t let it go stale and become useless ~ slice and toast it! Your toasts will keep for several days, and up to a week.
This cheese dip can be made ahead
Go ahead and make the dip and spread it in your pan. Cover with plastic and refrigerate until ready to bake.
Set the dip out on the counter for about an hour before baking to allow it to come up to temperature for even baking.
Yes I’ve got more hot cheesy baked dips!
- Cheesy Baked Mushroom Dip
- Baked Caramelized Onion Dip
- Cheesy Brussels Sprout Dip
- Sweet Vidalia Onion Dip
Baked Broccoli Cheese Dip
- 3 cups finely chopped broccoli (florets and some stalk)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded mozarella cheese
- 1 cup ricotta cheese
- 1/2 tsp onion salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper (fresh ground!)
- salt to taste
- Preheat oven to 350F
- Put the broccoli in a large mixing bowl and microwave for 2 1/2 minutes. This will brighten the color and tenderize it just slightly.
- To the bowl with the broccoli stir in the rest of the ingredients, mixing really well to get everything evenly combined. Once combined, taste and adjust the seasonings, if necessary. I added a little salt.
- Spread the dip evenly into your baking pan.
- Bake for about 30 minutes or until bubbling around the edges and just starting to turn golden on top.
- Serve with toasted bread or sturdy chips.