Smoked Hot Broccoli Dip Recipes

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
• Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

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.

Steps:

• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer.
• Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack.

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:

• Mix all ingredients together in a mixing bowl.
• I usually bake mine in a 9 inch pie plate- perfect fit.
• Bake for 20- 25 minutes or until heated through at 300F.
• Also- I usually add another 1/4 cup of cheddar and melt it on top of the dip.

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended.
• Stir in broccoli and 1 ½ cups of the cheddar cheese.
• Spoon into 9 inch pie plate or ovenproof crock.
• Bake 20 minutes.
• Sprinkle with remaining cheddar cheese.
• Bake an additional 5 minutes or until cheddar cheese is melted.
• Serve with crackers.

Steps:

• Mix all ingredients, pour in a shallow baking pan.
• Bake on 350 for 35 minutes or until the edges are a light golden brown.
• Serves best with harvest wheat crackers.