Broccoli Double Cheddar Dip

Broccoli cheddar soup is a comfort food classic, but there are other delicious ways to enjoy this stellar combo. Our Broccoli Double Cheddar Dip is a shareable app that's warm, creamy, and cheesy, with some earthy green goodness to balance the richness. We use two cheddars for maximum cheesiness—Murray's Aged English Cheddar for tang and grassy depth and New York State Cheddar for the melt factor (and irresistible orange hue). It's a cozy, crowd-pleasing dish that's perfect for any cold-weather gathering; just add a baguette or your favorite crackers.

Featuring

prep time
35minutes
assembly time
25minutes
Serves
8people

preparation & ingredients

4 cups broccoli florets, cut 1/2 to 3/4-inch thick

1/4 cup mayonnaise

3/4 cup cream cheese

4 oz. Murray's Lightly Salted Mozzarella, shredded

4 oz. New York State Yellow Cheddar, shredded

4 oz. Murray’s Aged English Cheddar, shredded

1 tsp. hot sauce of your choice

1/2 tsp. granulated garlic

1/2 tsp. onion powder

1/2 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/3 cup Arethusa Dairy Sour Cream

Preheat oven to 375 F. Bring a large pot of salted water to a boil over high heat; add the broccoli florets, and cook for three minutes (the broccoli should turn a very bright green). Strain and place on a sheet pan in one layer until fully cooled.

In a large bowl, combine the mayonnaise, cream cheese, mozzarella, both cheddars, hot sauce, granulated garlic, onion powder, salt, and pepper.

Add the sour cream and about a third of the broccoli to a blender; blend until mostly smooth, and add to the large bowl, stirring until incorporated. Add the remaining broccoli, and mix until evenly distributed. Transfer to an oven-safe baking dish, and bake for 20-25 minutes, until just starting to turn golden brown on top. Allow to cool 5-10 minutes before serving.