Broccoli Cheese Dip

Easy broccoli cheese dip made with Velveeta cheese, broccoli and sautéd onions.  This quick appetizer is perfect for game day.  Serve with your favorite corn chips.

This creamy appetizer recipe has been one of my favorites for decades.  Memories of my best friend’s mom making this in high school are what led me to share this recipe with you over six years ago.  Today I’m updating it so that you don’t miss out on this broccoli cheese dip recipe that’s easy to make and serves a crowd!

How to Make Broccoli Cheese Dip

Melt butter in a medium-sized pot over medium heat.  Add the onions and sauté until transparent.

Add the broccoli, mushrooms, cream of mushroom soup and Velveeta cheese and heat on low until melted.  Once fully melted you can enjoy with corn chip scoops!

This recipe could not be easier to make for game day fun!  Just be warned, it’s addicting.  Share with a friend and enjoy!

Can you make broccoli and cheese dip in the slow cooker?

Yes.  After sautéing the onions in the butter, add all the ingredients to the slow cooker.  Heat on low for one hour or until creamy.

How do I store broccoli and cheese dip?

Let cool and store in the refrigerator for up to 3 days.

Can I use generic Velveeta and cream of mushroom soup?

No.  I tested this recipe using the cheaper versions and the taste was different.  To get the full flavor use brand name ingredients.  I usually don’t say that for recipes, but for this one it’s true.

More Appetizer Dip Recipes

• Easy Baked Buffalo Chicken Dip Recipe
• Cold Spinach Dip Recipe
• Hot Pizza Dip Recipe

Created by: Lynette Rice

Broccoli and Cheese Dip

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24

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Creamy broccoli and cheese dip appetizer using Velveeta, broccoli and sautéd onions.  This recipe can be made using the stove top or slow cooker.

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Ingredients

  

1x2x3x

• ▢ 1/2 Cup butter
• ▢ 1/2 Cup onion diced
• ▢ 10 oz frozen broccoli florets thawed
• ▢ 4 oz can of mushrooms drained
• ▢ 1 can cream of mushroom soup
• ▢ 16 oz Velveeta cheese cut into cubes
• ▢ corn chips scoop for serving

Instructions

• Melt butter in pan on medium heat over stove top.  Sauté chopped onion in the melted butter until transparent.
• Add the remaning ingredients and cook on low until melted, stirring occasionally.
• Serve with corn chip scoops.

Notes

Slow Cooker Instructions:  Sauté onions in butter until onions are transparent.  Add all ingredients to slow cooker.  Heat on low for one hour or until cheese is fully melted.  Stir occasionally.

Nutrional information does not include corn chips.

Nutrition

Serving: 1Tablespoon | Calories: 90kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 444mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 0.2mg

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This recipe was originally shared in January 2013.  It has been updated to better reflect this delicious recipe. The recipe has not been altered.