“This is a wonderful dip! It is from TOH cookbook. cooks who care edition. Recipe says its from Patricia Moore, Toledo, Ohio. Really tasty!!! Her recipe said to use lower fat or fat free, but all I had was the real deal and it was great.”
READY IN:
30mins
SERVES:
10
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1 116 ounces Italian salad dressing mix
  • 10 ounces frozen chopped broccoli (thawed, drained and and chopped very well, patted dry)
  • 2 cups shredded cheddar cheese, divided
  • cracker, to eat it on

Directions

  1. In a mixing bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1 1/2 cups of the cheese.
  2. Spoon into a shallow 1 qt baking dish coated with cooking spray.
  3. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.

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