Broccoli and Cheese Dip in a Bread Bowl
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This broccoli and cheese dip in a bread bowl is the perfect dip for a party or crowd. It’s basically a Velveeta broccoli and cheese soup that’s a little thicker and eaten with toasts and crackers. This dip is so amazingly creamy and rich and everyone will love it.
I love broccoli cheese soup. This dip is basically soup in a bread bowl…but it’s really a dip. I liked using the little buttered squares to dip in it. The dip is still creamy enough to dip bread into. You could also use Ruffles chips or tortilla chips or even veggies.
Equipment You’ll Need
For this recipe, you’ll need a bread knife to cut the hole into the bread with. I also used a pastry brush to brush the melted butter onto to the bread with, but if you don’t have one, just spoon butter onto them. You’ll also need a baking sheet and a small saucepot.
Ingredients You’ll Need
Velveeta Block Cheese:
You’ll need a 16-ounce block of Velveeta cheese.
Evaporated Milk:
You’ll need a 12-ounce can of evaporated milk.
Frozen Broccoli Florets:
You’ll need a 12-ounce bag of steamable frozen broccoli florets.
Seasonings:
As for seasonings, you’ll need salt pepper and sugar for the dip. Then for the bread, you will need some Italian seasonings, garlic powder, salt and pepper.
Bread Bowl:
You’ll need a large, round Italian loaf of bread. You can normally find these in the bakery section of the grocery store.
How to Make Broccoli and Cheese Dip in a Bread Bowl
Step One:
Preheat your oven to 400 degrees. Cut a large hole in the center of your bread loaf. Remove the hole and cut it into squares. Melt three tablespoons of butter and brush over the rim of the bowl and over the squares and sprinkle with Italian seasonings, garlic powder, salt and pepper. Bake for 10-12 minutes or until browned.
Step two:
In a small saucepan, add your Velveeta cheese and evaporated milk. Melt and add in seasonings. Cook your broccoli steamable in the microwave and then once its cooked, poke a hole in the bag. Mash the broccoli while it’s still in the bag and add it to the pot. Stir.
Step three:
Add the cheese sauce to the bread bowl. Serve with the bread square or with chips or crackers. Enjoy!
Broccoli and Cheese Dip
Equipment
- Baking Sheet
- Small Microwaveable Bowl
- Pastry Brush
- Bread knife
- Small Saucepan
Ingredients
- 16 oz Velveeta Block Cheese
- 1 can Evaporated Milk
- 1 12 oz Steamable Bag of Frozen Broccoli Florets
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Pepper
Bread Bowl
- 1 Large Italian Round Loaf of Bread
- 3 tbsp Butter
- Italian Seasonings
- Garlic Powder
- Salt
- Pepper
Instructions
- Preheat your oven to 400 degrees. Cut a large hole in the center of your bread loaf. Remove the hole and cut it into squares. Melt three tablespoons of butter and brush over the rim of the bowl and over the squares and sprinkle with Italian seasonings, garlic powder, salt and pepper. Bake for 10-12 minutes or until browned.
- In a small saucepan, add your Velveeta cheese and evaporated milk. Melt and add in seasonings. Cook your broccoli steamable in the microwave and then once its cooked, poke a hole in the bag. Mash the broccoli while it's still in the bag and add it to the pot. Stir.
- Add the cheese sauce to the bread bowl. Serve with the bread square or with chips or crackers. Enjoy!
Before you go…
Please let me know what you thought about this broccoli and cheese recipe. Did you make it into a bread bowl? Please let me know your thoughts here or in the comments below. Happy cooking!
