Hot Broccoli Mushroom Dip
This vintage favorite brings together creamy, cheesy richness with the bold, earthy flavors of broccoli and mushrooms—and just a hint of heat. It’s a go-to for crackers, scoop-style corn chips, and fresh veggie sticks. And if you happen to have any leftovers (though that’s rare!), this dip turns into a fantastic topper for baked potatoes.
Servings: 16 servings
Calories: 214kcal
Equipment
- 1- chafing dish a little more elegant for parties
- 1- large wooden spoon for stirring
- 1- knife for cubing cheese
Ingredients
- 1- 16 oz Velvetta Mexican Cheese Cut into cubes for easier melting
- 1- 15 oz Cheez Whiz in a jar
- 2- 10 oz pkg. frozen chopped broccoli Thawed
- 2- 10.50 oz cans cream of mushroom soup
- 3- 4 oz jar sliced mushrooms canned or in a jar ( reserve juice)
Instructions
- For easy cleanup, lightly spray the Crockpot, then add all ingredients. Turn the Crockpot on high to start the melting process. Watch closely and stir often. Once most of the ingredients are melted, turn to a low setting and right before serving, turn to warm.
- Serve with crackers, corn chip scoops, tortilla chips, sliced vegetables, or toasted bread, Another idea is to serve in a bread bowl with cubed bread on the side. Leftovers? Makes a great topper for baked potatoes.
Notes
If the cheese dip becomes too thick, thin it with low-sodium chicken broth to avoid diluting flavors.
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Nutrition
Serving: 5-ounces | Calories: 214kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 961mg | Potassium: 272mg | Fiber: 2g | Sugar: 3g