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Alice's Hot Broccoli Dip

Alice’s Hot Broccoli Dip

Alice’s Hot Broccoli Dip
Alice's Hot Broccoli Dip
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Alice's Hot Broccoli Dip
  • 3 stalks celery, chopped
  • 1 large Vidalia onion, chopped
  • 1 red bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 cans cream of mushroom soup
  • 1 small can of sliced mushrooms, drained
  • 2 (10-oz.) pkgs. frozen chopped broccoli, thawed and drained
  • 1 lb. of jalapeno Velveeta cheese, cubed
  • 2 T. butter
  • Tabasco
  • Salt/black pepper/garlic powder
  • 1 (1 ½-lb.) round sourdough bread or chafing dish
  1. Heat oven 350 if using bread.
  2. Cut slice from top of bread loaf. Cut around the bread leaving 1” thick shell and remove center. You can cut these pieces of bread into bite-size pieces. Place cover back on bread and place pieces around. Place on baking sheet and bake for 15 minutes. Cool slightly.
  3. In a pot, melt butter and sauté the celery, onion and bell pepper until tender.
  4. Add the mushrooms and cook for 1 minute.
  5. Add the cheese and soup and stir until melted.
  6. Add broccoli and Tabasco, salt, black pepper and garlic powder to taste. Mix well.
  7. Spoon into bread and serve with toasted bread pieces and crackers or veggies.
  8. If using a chafing dish, make sure it is hot before placing in chafing dish.
*****With leftovers you can add more broccoli and other veggies and make a casserole. You can also serve mixed with pasta.

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