Broccoli Dip

Broccoli Dip

A delicious hot dip with broccoli, mushrooms, and sliced almonds. Perfect in the Crockpot and freezers beautifully. Serve with tortilla chips.
Course Appetizer
Cuisine American
Author Cheryl Malik


  • 3 tablespoons butter
  • 3 stalks celery , chopped
  • 1 small onion , chopped
  • 1 small can mushroom slices , drained
  • 1 can cream of mushroom soup
  • 5 oz . pepperjack cheese , sliced
  • 1 package frozen chopped broccoli , cooked and drained according to package directions
  • 1/4 cup sliced almonds


  1. 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.
  2. 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. Serve with tortilla chips.

Recipe Notes

Freezes well