CommonGround volunteer Karol Swan shares her recipe for Hot Broccoli Dip with Pure Nebraska viewers.

Hot Broccoli Dip
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  • 1 (10-oz.) Frozen Chopped Broccoli, thawed
  • ¼ stick butter
  • 1 cup chopped celery
  • 1 large onion chopped
  • 1 clove garlic minced or 1 teaspoon garlic from a jar
  • 1 (10-oz.) can cream of mushroom soup
  • 8 ounces softened cream cheese
  • 4 ounces Mexican Velveeta Cheese ( any dip cheese from a jar will work)
  • Cayenne pepper to taste (1/4-1/2 teaspoon)
  • ½ cup slivered almonds (optional)


  1. Cook broccoli according to package directions; drain well.
  2. Melt butter in a skillet. Saute celery, onions, garlic and broccoli until tender.
  3. Combine sauteed vegetables, soup, cheeses and pepper in a sauce pan.
  4. Cook until cheeses are melted and smooth.
  5. Stir in almonds.
  6. Option: Put sauteed vegetables and cheeses in a slow cooker on low until cheeses are melted.
  7. Serve hot with scoop chips or gourmet breads.



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