Hot Broccoli Cheese Dip

Hot broccoli Dip smallNow this is not haut cuisine. And I freely admit that it is not an original recipe of mine but it is oh so yummy. I found the basic recipe on the back of a box of dry salad dressing mixes. I tweaked it a little and I do like the result. I was busy outside today since it was a 79 degree day in Eastern Oklahoma and I used this as a buffet type dish on the butcher block. I would go past and grab a tortilla chip and some dip to keep me going. This would also be a great party dip for any type of get together.

  •  1 package (8 ozs) Neufchatel Cheese or Cream Cheese, softened
  • 1 cup Sour Cream
  • 1 envelope dry Zesty Italian Dressing mix
  • Sea Salt and Black Pepper to taste
  • 2 tablespoons dried Italian Herb Seasoning
  • Dash(s) of Hot Sauce
  • 1 bag (10 ozs) frozen chopped Broccoli, thawed and well drained or I used the stems cut from the Broccoli florets that I then shredded. Be sure that all of the fibrous skin is peeled off.
  • 1 package (8 0zs) Pepper Jack Cheese or other cheese of your choice, divided
  • Bag of Tortilla Chips

Preheat oven to 350 degrees.

By hand or using a stand mixer, beat cream cheese, sour cream, Italian dressing mix, salt, pepper, dried Italian herbs and hot sauce until well blended. Add broccoli and 1 ½ cups cheese. Mix well. Turn out into a 9 inch pie dish. Bake for 20 minutes. Spread remaining cheese on top and brown for 8 minutes. Serve hot with tortilla chips.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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