The perfect potluck appetizer, my broccoli cheese dip is layered flavor yum-deliciousness. Broccoli florets roast in the oven til slightly browned, then are stirred into an easy homemade three-cheese sauce dotted with caramelized Cajun trinity bits. A quick trip back to the oven melds the creamy, oh soooo cheesy flavors and texture, making your party or game day treat a scrumptious beginning to your gathering feast. Yep and yay...
Sometimes the Veggie Really is the Star of the Show
Since Mark and I lean heavily towards a carnivorous lifestyle, I rarely make veggie-based dips that don't have an ounce of meat in them. Nope. When I'm ready to dip, I usually dip my way happily through one of my Cajun shrimp dips or an au gratin. I'm also down for a crab dip too, when I'm in the mood.
Well, all this January veggie Internet hoopla must've gotten to me this year, because all I want to do is eat all of the vegetables I'm currently craving until I pop. (Well, not really.) Anyway, this week's veggie craving, the broccoli floret, edged itself way, way into my home cook heart. I tried to think of other things, y'all. I really, really did. But, when I opened the pantry to grab a plastic storage bag, my eyes fell on a can of sliced mushrooms and a can of pimentos.
And just like that, in seconds I had a complete recipe developed in my head. This roasted broccoli cheese dip practically made itself in my kitchen, y'all. And, within an hour, I was feeding my craving with a salty potato chip spoon over and over and over again. Yep.
How to Make Broccoli Cheese Dip
To begin the recipe, season the broccoli florets. Then, bake them in the oven in a small cast iron skillet until slightly browned.
While the broccoli is baking, brown the Cajun trinity in butter or oil in a saucepan. Then, all minced garlic cloves, and cook until fragrant.
Next, thicken with tapioca starch. Then, add the milk and three kinds of cheese. When the cheese is melted, stir the cooled, chopped broccoli into the mixture.
Finally, pour into a casserole dish and bake until bubbly. That is easy, breezy it y'all!! Full of addictive roasted broccoli flavor, this hot broccoli cheese dip is just as hearty and filling as it is oh soooo easy and delicious. Share with those who'll make you cry-laugh out loud in between each scrumptious dipping bite. And see y'all on the yum side...
Broccoli Cheese Dip
Ingredients
- 2 tablespoons butter or oil, divided
- 1 ½ cups broccoli florets
- salt, black pepper and cayenne pepper to taste
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 celery rib, chopped
- 1 teaspoon parsley flakes
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 2 garlic cloves, minced
- 1 tablespoon tapioca starch
- 1 cup milk
- 4 ounces cream cheese, softened
- 4 ounces shredded cheddar cheese
- 4 ounces shredded Pepper Jack cheese
- 2 tablespoons rough-chopped roasted red peppers
- 1 4-ounce can sliced mushrooms, drained
- potato chips or cut-up veggies for serving
Instructions
- Preheat the oven to 425 degrees F.
- Grease a 9-inch cast iron skillet with 1 tablespoon of oil or butter. Set aside. (Use more butter or oil if you need it.)
- Season the broccoli florets with the salt, pepper, cayenne pepper, paprika, parsley flakes and onion powder.
- Arrange in a single layer in the cast iron skillet.
- Bake for 15 to 20 minutes, or until roasted through and beginning to brown.
- While the broccoli florets are baking, brown the Cajun trinity of onion, bell pepper and celery in a skillet.
- When the trinity is browned, add the garlic and cook for 1 additional minute, or until fragrant.
- Stir in the tapioca starch, and cook for 1 additional minute, or until the starch browns slightly.
- Stir in the milk and cheeses.
- Remove the cooked broccoli from the oven, and let cool slightly.
- Rough-chop half of the broccoli into larger pieces, then place the other half of the broccoli in a food processor or blender. Pulse for about 30 seconds, or until the broccoli florets crumble.
- Stir the broccoli into the cheesy dip mixture.
- Pour into a small, greased casserole dish.
- Bake for 10 to 15 minutes, or until bubbly and browned slightly.
- Serve hot with potato chips or cut-up veggies.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
nicole (thespicetrain.com) says
Another mouthwatering recipe, I love the combination of flavors! Thank you for sharing! 🙂
Lyn Corinne Liner says
You're very welcome! Thanks so much for sharing your Roasted Tomatoes with Tarragon Sauce on your blog. My husband and I think it's genius of you to roast the tomatoes on the vine. And that sauce, Oh my...We can't wait to try it! 🙂