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.
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