Aunt Betty’s Comfort Kitchen · Entertaining

Hot Broccoli Dip

Name: Hot Broccoli Dip
Total time: 25 min
Yield: 8 servings
Ingredients: 113 g unsalted butter; 110 g yellow onion; 284 g frozen chopped broccoli; 298 g condensed cream of mushroom soup; 113 g sliced mushrooms; 170 g garlic cheese; ¼ tsp garlic powder; ¼ tsp salt; ⅛ tsp black pepper

A warm, cheesy broccoli dip that lives in the slow cooker through the whole party. Drain the broccoli well and melt it low and slow, and it stays smooth and scoopable to the last cracker.

~25 min total Slow cooker keeps warm

Effort ●○○○ Time ●○○○ Anytime

Vegetarian

Servingsamounts scale to match

Units

Ingredients

Drain the broccoli well, and melt low and slow. Cooked broccoli holds a lot of water — press it dry before it goes in, or the dip turns thin. Keep the heat gentle so the cheese melts smooth instead of breaking into grease.

Easier, if you like

All in the slow cooker: skip the saucepan — put everything in a small slow cooker on low, stir now and then, and cook 1½–2 hours until melted and hot.
Use a steam-in-bag broccoli (about 2 cups) to skip the boiling; just steam, then drain and chop.

Method

Cook's notes

About that “garlic cheese roll.” Betty meant a Kraft-style garlic cheese roll — a midcentury process cheese log that's hard to find now. The easiest modern swap is 6 oz of cream cheese plus a clove of minced garlic, or a garlic-and-herb spread like Boursin; cubed Velveeta with ¼ tsp extra garlic powder works too.

Drain, drain, drain. The single thing that decides whether this dip is thick and scoopable or loose and watery is how well you dry the broccoli.

Keep it warm to serve — like most cheese dips it firms up as it cools. A small slow cooker on “warm” holds it all party long.

Sets it out alongside the Ro*Tel cheese dip and you've covered the dip table.

Make it heartier with a handful of crumbled cooked bacon, or spoon leftovers over a baked potato.

Already vegetarian; easy to make gluten-free

Gluten-free: use a gluten-free condensed cream of mushroom soup (and check that your cheese is GF). Everything else is naturally gluten-free.

Garlic cheese swap: 6 oz cream cheese + 1 minced garlic clove, a garlic-herb spread (Boursin/Alouette), or cubed Velveeta + ¼ tsp garlic powder.

Vegetarian: it already is — just confirm the soup brand has no meat stock.