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Hot Broccoli Dip

Name: Hot Broccoli Dip
Prep time: 25 min
Total time: 25 min
Yield: 3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 2 bread pieces (20 g) each
Ingredients: 1 round sourdough bread loaf (1-1/2 lb./675 g); 2 cups chopped fresh broccoli; 1/2 cup chopped red peppers; 1/4 cup chopped onions; 1 stalk celery, chopped; 1/4 tsp. dried rosemary leaves, crushed; 2 Tbsp. non-hydrogenated margarine; 1 lb. (450 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes; 1/4 tsp. hot pepper sauce

2 Review(s)

25 Min

Prep : 25 Min

Served in a hollowed-out sourdough loaf, this cheesy hot dip is made with broccoli and served with the bread pieces from the centre of the loaf. So warm and tasty, even the bread can't wait to dip in.

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24 Servings

Original recipe yields 24 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 round sourdough bread loaf (1-1/2 lb./675 g)

2 cups chopped fresh broccoli

1/2 cup chopped red peppers

1/4 cup chopped onions

1 stalk celery, chopped

1/4 tsp. dried rosemary leaves, crushed

2 Tbsp. non-hydrogenated margarine

1 lb. (450 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

1/4 tsp. hot pepper sauce

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Step 1

Heat oven to 350°F.

Step 2

Cut thin slice from top of bread loaf; remove centre leaving 1-inch-thick shell. Cut removed bread into 48 pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 min.

Step 3

Meanwhile, cook and stir vegetables and rosemary in margarine in large skillet on medium-high heat 5 min. or until crisp-tender. Add Velveeta and pepper sauce; cook on low heat 2 min. or until Velveeta is melted and vegetables are evenly coated, stirring constantly.

Step 4

Spoon dip into warm bread shell just before serving. Serve with toasted bread pieces.

Kraft Kitchen Tips!

Variation

Substitute 2 tubs (500 g each) Maclaren's Imperial Sharp Cold Pack Cheddar Cheese Product for the Velveeta and a pumpernickel bread loaf for the sourdough bread loaf.

Use Your Microwave

Microwave peppers, onions, celery and butter in 2.3-L microwaveable bowl on HIGH 1 min. Add Velveeta, broccoli, rosemary and hot pepper sauce; mix well. Microwave 5 to 6 min. or until Velveeta is ccompletely melted, stirring after 3 min.

Hot Spinach Dip

Substitute 1 pkg. (300 g) frozen chopped spinach, thawed and squeezed dry, for the broccoli.

Nutrition

Calories

100

Calories From Fat

% Daily Value

Fat 5 g

Saturated fat 2.5 g

13 %

Cholesterol 10 mg

Sodium 390 mg

16 %

Carbohydrate 9 g

Fibre 1 g

Sugars 3 g

Protein 5 g

Vitamin A

6 %

Vitamin C

15 %

Calcium

8 %

Iron

4 %

Servings

3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 2 bread pieces (20 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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