Yes, dip can totally be dinner! Here a skillet makes this veggie-packed dip a one-pot dinner. Serve with your favorite crackers, cut veggies, bread, or Stacie’s favorite — tortilla chips!
Print
Broccoli Cheddar Dip
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 pound broccoli florets, finely chopped
- 8 ounces cream cheese, cut into 8 cubes and at room temperature
- 1/2 cup sour cream
- 3 ounces sharp cheddar cheese, shredded (about 1/2 cup) and divided
- 2 medium scallions (white and green parts only), thinly sliced
- Serving Options: sliced peppers, carrots, sliced cucumbers or peppers, cracker or chips
Instructions
- If you’d like a golden-brown top to the dip, arrange a rack in the middle of the oven and heat to broil. Heat an 8-inch ovenproof or cast iron skillet over medium-high heat. Add the butter and melt.
- Add the broccoli and salt and cook, stirring occasionally, until tender and brightened in color, about 8 minutes. Remove the pan from the heat to cool slightly.
- Scatter the cream cheese cubes over the broccoli. Let sit for 3 minutes for the cream cheese to soften. Add the sour cream and 1/3 of the cheddar and stir until thoroughly combined. Spread into an even layer. Top with the remaining shredded cheese, crushed crackers, and scallions.
- You can serve the dip immediately or place the whole pan under the broiler until the cheese is golden-brown and bubbly, 1 to 2 minutes. Serve the dip directly from the pan with sliced vegetables, crackers, or chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
