Hot Broccoli Cheese Dip In Bread Bowl Appetizer Recipes

HOT BROCCOLI-CHEESE DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sour cream and dressing mix in large bowl with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Sprinkle with remaining cheddar; bake 5 min. or until melted.

HOT BROCCOLI DIP

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.

EASY HOT BROCCOLI DIP RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9-inch pie plate. Chop broccoli, so pieces are small (can be done in food processor).
• In a bowl, combine mayonnaise, broccoli, Parmesan cheese, red bell pepper, hot sauce, and 1/2 cup mozzarella. Spread mixture into pie plate.
• Bake for 20 minutes or until heated through. Remove from the oven and sprinkle with remaining mozzarella. Return to the oven to bake for about 5 more minutes or until melted. Serve with crackers.

HOT BROCCOLI CHEESE DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
• Spread into 9-inch pie plate.
• Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted.
• Serve with assorted crackers and crudites.

HOT BROCCOLI DIP

Steps:

• Heat oven to 350°F.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
• Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
• Pour into bread loaf. Serve with toasted bread pieces.

BACON BREAD BOWL DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels; reserve the grease.
• Place the cooked bacon in a food processor; process until finely chopped.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat sour cream and cream cheese in a bowl until smooth. Add the bacon pieces, green bell pepper, and green onion; blend until evenly combined.
• Cut about a 1/2-inch slice from the top of the round bread loaf. Scoop out the center, reserving the pieces of bread. Baste the inner surface of the bread bowl with the reserved bacon grease. Place the bread bowl, the reserved pieces of bread, and sourdough bread pieces in a baking pan.
• Bake in the preheated oven until lightly toasted, about 20 minutes. Remove and fill the bread bowl with the cream cheese mixture. Return to the oven and continue baking until the filling is bubbling, about 20 minutes more.

BROCCOLI CASSEROLE CHEESE DIP

Steps:

• Over medium heat in a large nonstick skillet, cook the bacon until crispy. Transfer the cooked bacon to a paper towel to drain.
• Keep about 2 tablespoons of the bacon grease in the skillet. Add the broccoli and cook 4-5 minutes until crisp but tender.
• Remove from heat. Chop the bacon and broccoli into very small pieces.
• Preheat the oven to 350 degrees F.
• Add the cream cheese, mayonnaise, sour cream, and garlic powder to a large bowl. Mix until smooth. Mix in the bacon, broccoli, and shredded cheddar cheese. Season lightly with salt and pepper. Transfer to an 8x10-inch baking dish.
• In a small bowl, combine the crumbled Ritz crackers and melted butter. Sprinkle on top of the dip. Bake for 25-30 minutes or until the cheese is melted and the top is golden.
• Serve warm with Ritz crackers and broccoli florets.

HAM AND CHEESE DIP IN A BREAD BOWL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a 1-inch thick slice from the top of round bread loaf; hollow out the loaf to use as a bread bowl. Slice the cut-off top of the loaf into cubes for dipping.
• Combine cream cheese, Cheddar cheese, ham, green onion, and chives in a microwave-safe bowl. Heat in microwave on high power for about 15 seconds to warm ingredients for easier stirring.
• Spoon cheese mixture into prepared bread bowl; place on a baking sheet.
• Bake filled bread bowl in the preheated oven, stirring occasionally, until bread bowl is toasted and dip is bubbling, about 30 minutes. Serve with Italian bread cubes for dipping.

HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
• Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
• Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
• Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
• Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
• Makes 1 qt or 32 servings; 2 Tbsp each.