Slow Cooker Hot Broccoli Dip with Cheese

Photo: Diana Rattray
  • 2 hrs 3 mins
  • Prep: 3 mins,
  • Cook: 2 hrs
  • Yield: About 6 cups (48 servings)
Ratings (5)

Velveeta cheese makes this hot broccoli dip smooth and flavorful and the slow cooker makes it super easy to cook and serve. It's great when it's served with corn chips for dipping or used as a topping for baked potatoes. 

What You'll Need

  • 1 stick butter (or margarine)
  • 1/2 cup onion (diced)
  • 1 package/10-ounces frozen broccoli (thawed)
  • 1 can/4 ounces chopped mushrooms (drained)
  • 1 can/10 3/4 ounces cream of mushroom soup
  • 16 ounces Velveeta cheese (cut up)

How to Make It

  1. Combine butter or margarine, chopped onion, and broccoli in a small skillet and cook over low heat until onions are clear.
  2. Transfer to the slow cooker. Add mushrooms, soup, and cheese; heat on low for about 1 1/2 to 2 hours, or until cheese is melted and mixture is hot.

Dip with large corn chips or use it as a topping for baked potatoes. Freezes well.

Nutritional Guidelines (per serving)
Calories 47
Total Fat 3 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 11 mg
Sodium 161 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)