Broccoli Dip

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 112.7
  • Total Fat: 8.0 g
  • Cholesterol: 23.3 mg
  • Sodium: 464.8 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Broccoli Dip calories by ingredient


Introduction

I'd love to try a lighter recipe but I'm afraid I'd mess it up. Just stick to a small portion! I'd love to try a lighter recipe but I'm afraid I'd mess it up. Just stick to a small portion!
Number of Servings: 40

Ingredients

    Cream of Mushroom Soup, 1 can (10.75 oz)
    Birds Eye Frozen Chopped Broccoli, 2 - 16 oz. pkgs
    Mushrooms, canned, .75 cup
    Velveeta Jalapeno, 32 oz
    onion - yellow 1 medium to large
    Garlic, minced, in water (Spice World), 6 tsp
    Butter, salted, 1 stick
    Pecans, .33 cup, chopped
    Progresso Bread Crumbs - Italian Style, 1 cup
    Butter, salted, 1 tbsp

Tips

Let casserole 'rest' for 5-10 minutes before serving with raw veggies, chips or chunky bread bites. Is also excellent as a side dish.


Directions

In a large, heavy saucepan over medium heat saute chopped onions and minced garlic in the butter . When onions are soft add chunks of Velveeta, the mushrooms, the mushroom soup and the frozen broccoli stir until broccoli is warmed and cheese is mostly melted. Stir in pecans and transfer mix to a greased casserole. Top with breadcrumbs and dot with some butter.
Cook in a 375 degree oven for 20-30 minutes or until crumbs are lightly browned and casserole is bubbly.

Serving Size: makes a lot! @ 40 i/4 C. servings?

Number of Servings: 40

Recipe submitted by SparkPeople user PFERG66.