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Recipe Summary

prep:
20 mins
slow-cook:
4 hrs (low) or 2 hours (high)
Servings:
16
Yield:
2 tablespoons dip and 4 Potato Dippers per serving
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Broccoli-Cheese Dip with Potato Dippers

Ingredients

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Directions

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  • In a 1 1/2- or 2-quart slow cooker combine cream cheese, cheese product, broccoli, salsa, and bacon-flavor bits.

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  • Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.

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  • Stir dip before serving. If desired, thin dip to desired consistency with milk. Serve with Potato Dippers.

*Test Kitchen Tip:

To blanch broccoli, place it in a pot of boiling water; cook for 4 to 5 minutes. Remove with a slotted spoon and plunge into a bowl of ice water; drain and chop.

Nutrition Facts (Broccoli-Cheese Dip with Potato Dippers)

108 calories; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 14mg; sodium 256mg; potassium 321mg; carbohydrates 12g; fiber 1g; sugar 2g; protein 5g; trans fatty acidg; vitamin a 389IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

Potato Dippers

Ingredients

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Directions

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  • Scrub potatoes; cut each potato into 16 slices. Place potato slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.

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  • Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Lightly coat potato slices with cooking spray. Sprinkle with chili powder and black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.

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