Crockpot Broccoli Dip
40aprons.com/broccoli-dip/A delicious hot dip with broccoli, mushrooms, and sliced almonds. Perfect in the Crockpot and freezers beautifully! Serve with tortilla chips.
Recipe Makes (Approximate):
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!
Recipe Notes
Drain the broccoli: Make sure you drain away as much water as possible from the broccoli so you don't get a watery dip!
Storage: 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!
Freezing: 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.
Nutrition Information (Approximate)
Serving Size: 2gCalories: 621calProtein: 30gFat: 46gSaturated Fat: 25gCholesterol: 108mgSodium: 638mgPotassium: 1225mgTotal Carbs: 29gFiber: 10gSugar: 9gNet Carbs: 19gVitamin A: 2964IUVitamin C: 275mgCalcium: 725mgIron: 3mg
https://40aprons.com/broccoli-dip/