Comida Kraft
Recipe Box

Hot Broccoli Dip

Prep Time
Total Time

20 servings, 2 Tbsp. dip and 1 oz. bread each

Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
  • Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
  • Pour into bread loaf. Serve with toasted bread pieces.

Serving Suggestion

Serve with RITZ Crackers and/or assorted cut-up fresh vegetables in addition to the toasted bread cubes.

Hot Spinach Dip

Prepare as directed, substituting 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, for the broccoli.


Omit bread loaf. Prepare dip as directed; pour into serving bowl. Serve with RITZ Crackers and assorted cut-up fresh vegetables.


  • 20 servings, 2 Tbsp. dip and 1 oz. bread each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. dip and 1 oz. bread each
Calories 180
Total fat 6g
Saturated fat 4g
Cholesterol 20mg
Sodium 490mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 8 %DV

* 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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