This dip is my “go-to” recipe for throwing a party, or going to a potluck. It’s VERY simple to prepare; and you can even make it the night before. I love that it’s colorful. In case you haven’t noticed, I love color in my food! This was a dish served it at my very first Pampered Chef party. The host actually showed us how to make it as a demonstration. I can’t tell you how many guests burned their mouth on this that day! Haha… I think pretty much every person at the party requested the recipe.

After serving it at my party (in mid-November) that year I had to promise to make it for Thanksgiving. I made it again for my other Grandma’s Christmas (to appease THOSE relatives who came to my Pampered Chef party). I made it again for a bachelorette party. Again at my Sex & the City movie premiere party. And most recently for another bachelorette party/lingerie shower. These pics however are from when I made it for a Super Bowl party. I “misplaced” the USB card my pictures were on, and just recently discovered it. So I am very happy to share the recipe & fabulous pictures with you. The pictures are courtesy my friend, budding amateur photographer, Kristen Wiltse. Thanks Kristen!


The only altering I did to the original recipe, is that I use red onion instead of white. I love the orange cheese, the red onion (which we all know is really PURPLE), the red pepper, and the green broccoli. I always make this with light mayo, and light sour cream to save a few calories. This dip isn’t nearly as unhealthy as other party dips, so I never feel too guilty eating it. I prefer it with pita bread cut into triangles, but feel free to serve it with tortilla chips. If you can, go the extra mile and freshly grate the parmesan cheese yourself. Also, every time I’ve made this, I made it in the large Deep Dish Baker. So here is the recipe if you’re feeding a crowd. This is the recipe doubled, as that’s how I’ve always made it, but feel free to halve the recipe if you’re feeding fewer people.


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Hot Broccoli Dip

Ingredients:

2 cups chopped broccoli florets
1/4 cup red onion
2 Tablespoons chopped red bell pepper
1/2 cup grated Parmesan cheese, divided
2 garlic cloves
2 cups shredded cheddar cheese
1 cup sour cream (I always buy light)
1 cup mayo (I always use light)
1/4 (or more!) ground black pepper

Directions:

Preheat oven to 375°F. Chop broccoli, onion and bell pepper; place in bowl. Grate Parmesan cheese; add 1/4 cup to vegetable mixture. Press garlic using garlic press, or mince; add to vegetables, along with remaining ingredients, mixing well. Spoon into baking dish. Bake 30 minutes or until heated through. Sprinkle remaining 1/4 cup Parmesan cheese over top and surround with pita chips, tortilla chips, or pita bread.

Nutritional info: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g