This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
I’m not going to pretend this warm broccoli dip is the best looking dip on the appetizer table, but it probably will be the tastiest! It’s packed with gooey, slightly spicy pepperjack cheese, broccoli, and mushrooms, topped with sliced almonds for a lovely bit of crunch. Serve it with tortilla chips for the perfect game day treat!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
This broccoli dip is one of those party foods my mom’s been making ever since I could eat solids, and it’s a hit at every single event. It might not be the fanciest thing ever, but you know how unfancy food sticks around? By being FREAKING DELICIOUS, that’s how.
Whenever she makes it for a family event, everyone hovers over it to make sure we get our fair share! It may not look the most attractive, and the ingredient list may not look the fanciest, but it tastes so good it wouldn’t be a family gathering without it!
Why You’ll Love This Creamy Broccoli Dip
- For something with just 8 ingredients, there is so much going on in this broccoli dip. There is cheesiness with a slightly spiciness from the pepperjack cheese, savory depth from the onions and mushrooms, creaminess from the canned soup, and of course that broccoli-cheese flavor that makes such a good side dish in dip form.
- It freezes beautifully, so make a double batch and freeze half. I always have a flattened ziploc gallon bag of the stuff in the freezer for last-minute entertaining!
- There are a couple of ways to cook and serve this dip to suit your schedule. It comes together in about 20 minutes, and you can make it the morning of serving and let those flavors meld all day in the Crockpot, or make it the night before and refrigerate in the pull-out ceramic dish of the Crockpot overnight. Serving it in a plugged-in slow cooker means the dip stays warm and gooey down to the last bite!
What I Learned Testing This Recipe
- Make sure you drain away as much water as possible from the broccoli so you don’t get a watery dip! The biggest mistake I’ve seen people make over the years making my Mom’s recipe is not draining the liquid away from the thawed broccoli which will make the dip runny.
- Don’t skip sautéing the vegetables. I tried it to see if this dip would work as a dump-and-go recipe for the Crockpot, but it was a firm no. Cooking the onion, celery and mushrooms first softens them adds an extra layer of savory flavor. It also prevents the finished dip from tasting overly raw or watery.
- Choose the right cheese. Okay, if you’re using pepperjack it comes sliced and that’s okay, but when I’ve used other cheeses (either to change up the dip, or to make up the amount I need for the recipe if I’ve been like an ounce short) I’ve found if I use pre-grated cheese you get a slightly gluey texture in the dip because of the anti-caking agents pre-grated cheese is coated with. So if you’re not using sliced cheese, grate your own for this recipe!
Ingredients
Butter – I like butter as the cooking fat for the vegetables as it adds an extra layer of richness but you can also substitute a neutral-tasting cooking oil, or ghee.
Celery and brown or white onion – Finely chop and make sure you cook them well as they provide the flavor backbone to the dip.
Canned mushroom slices – Drained well.
Cream of mushroom soup – This will add creaminess to this dip wile amping up the mushroom flavor!
Pepperjack cheese – Not only will this make the dip super cheesy, but it will also add a lovely amount of spicy warmth. Of course you can use another cheese that melts well, but you’ll lose that signature taste. Monterey Jack, cheddar, Colby Jack or a combination will also work!
Frozen chopped broccoli – I like the ease of frozen broccoli here, but if you want to use fresh break it up into pieces, steam it until almost tender then chop it first.
Sliced almonds – These are optional, but I’d recommend you include them as the crunchiness takes each bite of dip to another level! Pretty much any other chopped or sliced nut can be substituted bringing their own unique flavors to the dip. If you need the dip to be nut-free, toasted seeds will also work!
Serving & Storage Suggestions
I like to serve this with tortilla chips for maximum scooping power, but sturdy crackers, pita chips, or mini crostini will also work well.
Leftovers will keep in the refrigerator for up to 4 days, either keep them in the Crockpot insert and use the Crockpot on keep warm to gently warm it through, or do it on the stovetop. Microwaving it will remove any texture that is left in the broccoli pieces!
The dip freezes well (I freeze it flat in a zip lock so it doesn’t take up freezer space) for up to 3 months. Allow it to thaw in the refrigerator overnight before warming through.
Frequently Asked Questions
Yes Рsaut̩ sliced or chopped fresh mushrooms with the onion and celery until tender and their released liquid has cooked away. But as canned mushrooms taste great in this dip I prefer them for ease!
Yes, but make sure your cheese and Cream of Mushroom soup are vegetarian friendly as some are not.
Yes, but as above check no gluten-containing ingredients have been snuck into that can of soup!
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Crockpot Broccoli Dip
Equipment
- Crockpot Optional, for warming and serving
Ingredients
- 3 tablespoons butter
- 3 stalks celery chopped
- 1 small onion chopped
- 1 can mushroom slices drained
- 1 can cream of mushroom soup
- 5 ounces pepperjack cheese sliced
- 1 package frozen chopped broccoli cooked and drained according to package directions
- ¼ cup sliced almonds
Instructions
- Melt butter in a large skillet over medium heat. Add celery, onion, and mushrooms and cook until soft.
- Add cream of mushroom soup and heat until mixture starts to barely bubble.
- Add cheese, a couple slices at a time and stir until melted. Repeat until you've incorporated all the cheese. Add in cooked and drained broccoli and stir to combine.
- Serve in a small Crockpot or chafing dish, with tortilla chips on the side!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
More Delicious Dip Recipes
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
it sounds like a delicious dip!
Super nom 🙂
This dip looks completely and “disgustingly” amazing. I know everyone hates on canned soups, but sometimes you just need to use them. They really work in some recipes – like this one. We can’t always eat healthy 🙂 Do you think I could substitute more almonds and broccoli for the mushroom slices? I am a mushroom hater. I can handle to soup but definitely not the slices. I wish I could get myself to eat them. It would give my cooking life so many more options, but I just can’t do it.
You’re so right! “Cream of” soups are definitely the ugly stepchildren of the culinary world, but this recipe has been around for something like 35 years.. it wasn’t the case back then! And you know what? They’re SO DELICIOUS sometimes. I tried a recipe my mom always made with cream of chicken soup with a can of organic stuff I got at Whole Foods, and it was just terrible. Anyway, you could definitely sub some more almonds or broccoli for the mushroom slices. You probably won’t even miss them! You could even sub in some artichoke hearts chopped up a bit, and I bet that would be super nom! I can’t believe you don’t like mushrooms – I’m forcing them on O 🙂 I used to hate them raw growing up, but now they’re definitely one of my favorite ingredients ever. They add such an awesome earthy flavor and so much umami! I might have learned to love them when I was vegetarian – it’d be super tough to be veg and hate mushrooms. They add so much meaty bulk. OK.. sonnet to mushrooms another day..
Okay maybe someday I’ll get around to liking them. You would have to like them to be a vegetarian, and did you go through a vegan phase too? That would be so hard without mushrooms. I keep telling myself that I should learn to like them, but I just can’t do it. Maybe I will have to put it on my New Year’s resolution list, and maybe I will work up to them in small doses. Like in this dip if I cut them up really small, but the artichoke idea sounds really great too. We’ll see when I get back to the world of normal cheese!
Haha! That’s too funny. I feel the same about blue cheese and celery. They’re like the only foods I don’t like but I WANT to like them so bad! You don’t even like cooked mushrooms? What are their cheeses like there?! I LOVE learning about foreign groceries. Please tell me you’ll do a post all about the grocery store there if you do start a second blog!
You don’t like celery? Hm. Not liking blue cheese I get, but celery is an interesting one. I guess I could see why people would like it though. It’s pretty boring by itself. When I was a kind my mom would fill celery sticks up with cream cheese instead of peanut butter and serve them with the appetizers for Thanksgiving. I loved it. I think that’s why I’m so obsessed with cream cheese. I literally eat it with a spoon, BUT the weirdest thing I do is dip Cool Ranch Doritos in it. I started doing it in high school with leftover cream cheese from my bagels, but by college I was sitting on the couch with a bag of the chips and block of cream cheese. My roommate though I was so weird… but then she tried it and liked it too.
I would definitely do a post like that if I get this new blog started. I’m still on the fence, but I’m pitching the idea to Marc today!
By the way, I love the new picture!
Haha, I’ve tried making delicious but incredibly ugly food a lot of times. So annoying. I do however think you made this dip look very delicious! I love your photography
Aw, thank you, that means so much! I started really working on it a couple months ago 🙂 And yes, ugly food can be a lot like stinky food.. it can be so freaking yummy! Like feta or fish sauce – ha! I think oftentimes ugly food is the best.. because like I said, if it weren’t SUPER delicious, we’d NEVER make it! Do you watch Master Chef? It reminds me of a chef/photographer they had on there last season who created gorgeous food but it never tasted quite as good as everyone else’s!