This dish was given to me by a friend over 10 years ago.. It is still a dip that holds up over time.

This is one of those dishes where it takes you 10 minutes to prepare.. and everyone thinks you've spent hours.

1 8oz pkg of Philadelphia Brand Cream Cheese, softened (I've tried other brands, but they don't work well.. need to stick with the Philadelphia Brand)

1 Cup Breakstone's sour cream

1 Envelope (1oz) ranch salad dressing mix

1 10oz Pkg frozen chopped broccoli, thawed and well drained

2 Cups Kraft shredded mild cheddar cheese, divided

Broccoli florets (optional)

Red pepper strips (optional)

Beat cream cheese, sour cream & salad dressing mix on medium until blended.  Stir in broccoli and 1½ cups cheddar cheese.

Spoon into 9 inch pie plate or quiche dish.

Bake at 350º for 20 minutes.  Top with remaining cheddar cheese and bake and additional 5 minutes.  Garnish with blanched broccoli florets and red pepper strips.  Serve with bread slices, crackers or an array of cut up vegetables.  Makes 3½ Cups.

During the summer to save the heat from the stove, you can microwave this.

To microwave, prepare cheese dip as directed, spooning cream cheese mixture into 9 inch microwaveable pie plate.  Microwave on high 6 to 7 minutes, stirring occasionally.  top with remaining cheddar cheese, and microwave additional  2 to 3 minutes.  Garnish and Serve.