Creamy Cheese Broccoli And Bacon Dip Recipes

Steps:

• Heat oven to 375° F.
• Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
• Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
• Serve with crackers.

Steps:

• 1. Preheat oven to 425. Boil broccoli until just tender, then chop into small pieces, place in a large bowl. Add diced onion, bacon bits and garlic. Mix ingredients together thoroughly.
• 2. Add Mayo, sour cream, 1 cup of cheddar and 1 cup of the mozzarella (save the 1/2 cup mozzarella for topping) until everything is binded together. Place mixture in a baking dish.
• 3. Sprinkle the last 1/2 cup of mozzarella over the top of the mixture and place in the oven for approx. 10-15 minutes until cheese is fully melted...(or until you see a slight golden color to the top).
• 4. Remove dip from oven and serve hot with bagel crisps, crackers, veggies, chips or whatever you'd like! (This dip is also great as a sauce over baked boneless skinless chicken breast!)

Steps:

• Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
• Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
• Serve with broccoli florets and ridged potato chips.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
• In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.

Steps:

• Mix first 2 ingredients in large bowl.
• Add remaining ingredients; toss to coat.
• Refrigerate 1 hour.