Hot Broccoli Cheese Dip

It’s like a creamy bowl of broccoli cheese soup, but in a dip! This one hits all the checkboxes. Creamy? Check. Cheesy? Check. Comforting? Check.

NOTE: This recipe is written to be made either plant-based or with meat and cheese added. If you want to make the vegan version, make sure to use vegan versions of the mentioned ingredients, such as vegan shredded cheese.

Created by our very own JONI MARIE NEWMAN.

Yield: about 6 servings

Ingredients

8 ounces cream cheese, softened

1 cup sour cream

1 teaspoon dried dill

1/2 teaspoon dried parsley flakes

1/2 teaspoon onion powder

1/4 teaspoon sea salt (more or less to taste)

1/4 teaspoon chipotle powder or cayenne pepper

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

1 cup shredded cheddar, divided

1/2 cup shredded parmesan, divided

3 cups chopped broccoli florets, divided

Method

Preheat oven to 350F. Have ready a 9-inch baking dish, such as a pie pan or casserole dish, lightly sprayed with cooking spray.

In a mixing bowl, beat cream cheese, sour cream, and spices until blended.

Fold in 2 cups of the broccoli florets, 3/4 cup of the cheddar, and 1/4 cup of the parmesan.

Spread evenly into the baking dish. Sprinkle the remaining broccoli florets on top and bake for 20 minutes.

Remove from oven, sprinkle with remaining cheeses, and bake an additional 5 minutes, or until melted.

Serve hot with crackers, chips, or crusty bread for dipping.

Enjoy!