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

Hot Broccoli Dip


  • 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


  • Cook broccoli according to package directions; drain well.
  • Melt butter in a skillet. Saute celery, onions, garlic and broccoli until tender.
  • Combine sauteed vegetables, soup, cheeses and pepper in a sauce pan.
  • Cook until cheeses are melted and smooth.
  • Stir in almonds.
  • Option: Put sauteed vegetables and cheeses in a slow cooker on low until cheeses are melted.
  • Serve hot with scoop chips or gourmet breads.
Tried this recipe?Let us know how it was!