Roasted Broccoli and Cheddar Cheese Dip is a delicious way to sneak vegetables into party food while delivering all the creamy, cheesy satisfaction everyone craves. This elevated appetizer features roasted broccoli florets blended with sharp cheddar cheese, cream cheese, and sour cream to create a dip that’s both indulgent and surprisingly nutritious. The roasting process caramelizes the broccoli, adding depth and sweetness that transforms it from standard vegetable to flavor powerhouse. Topped with extra cheese and baked until golden and bubbly, this dip is perfect for game day, holiday gatherings, potlucks, or anytime you want a crowd-pleasing appetizer that’s a cut above typical cheese dips. Serve it with crackers, bread, or fresh vegetables for dipping.
Serving Quantity: 8 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 pound fresh broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt (divided)
- Half teaspoon black pepper
- 8 ounces cream cheese (softened)
- Half cup sour cream
- Half cup mayonnaise
- 2 cups shredded sharp cheddar cheese (divided)
- Half cup shredded parmesan cheese
- 3 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- Half teaspoon onion powder
- Quarter teaspoon cayenne pepper (optional)
- 2 tablespoons fresh chives (chopped)
- Crackers, bread, or vegetables (for serving)
Nutrition Information (Per Serving):
- Calories: 365
- Protein: 12g
- Carbohydrates: 8g
- Fat: 32g
- Sugar: 3g
- Sodium: 685mg
- Fiber: 2g
- Cholesterol: 65mg
- Calcium: 285mg
- Vitamin C: 45mg
1. Roast the Broccoli
Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil. Cut the broccoli into small, bite-sized florets, roughly the same size for even roasting. Place the broccoli on the prepared baking sheet and drizzle with the olive oil. Sprinkle with half a teaspoon of salt and the black pepper. Toss everything together with your hands to coat the broccoli evenly. Spread the broccoli in a single layer without crowding. Roast for 20 to 25 minutes, stirring once halfway through, until the broccoli is tender and has golden brown, slightly charred edges. The caramelization adds wonderful depth of flavor.
2. Cool and Chop the Broccoli
Remove the roasted broccoli from the oven and let it cool for about 5 minutes. Once cool enough to handle, roughly chop the florets into smaller pieces. You want some texture remaining, not a puree, so leave some small chunks. The pieces should be small enough to scoop easily on a cracker but still recognizable as broccoli. Set the chopped roasted broccoli aside. The roasting and cooling process develops deeper flavors and makes the broccoli much more appealing than raw or simply steamed broccoli in a dip.
3. Prepare the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with an electric mixer on medium speed for 2 to 3 minutes until smooth, fluffy, and well combined. Make sure there are no lumps of cream cheese remaining. The cream cheese must be fully softened to room temperature or it won’t blend smoothly. Add the minced garlic, Dijon mustard, onion powder, remaining half teaspoon of salt, and cayenne pepper if using. Mix again until everything is thoroughly incorporated into the creamy base.
4. Add Cheese and Broccoli
Add one and a half cups of the shredded cheddar cheese and all of the parmesan cheese to the cream cheese mixture. Stir or fold with a spatula until the cheese is evenly distributed throughout. The mixture will be thick and cheesy. Add the chopped roasted broccoli and most of the chopped chives, reserving some for garnish. Fold everything together gently but thoroughly, making sure the broccoli is evenly distributed throughout the dip. The mixture should be thick, creamy, and packed with broccoli and cheese.
5. Transfer to Baking Dish
Reduce the oven temperature to 375 degrees Fahrenheit. Spray a 9-inch pie dish, 8 by 8 inch baking dish, or similar oven-safe serving dish with cooking spray. Transfer the broccoli and cheese mixture to the prepared dish, spreading it evenly with a spatula. Smooth the top into an even layer. The dip should fill the dish in a layer about one to two inches thick. Sprinkle the remaining half cup of shredded cheddar cheese evenly over the top. This cheese layer will melt and become golden and bubbly during baking.
6. Bake Until Golden
Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the dip is hot throughout, bubbly around the edges, and the cheese on top is melted and turning golden brown. If you want extra browning on top, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. The dip should be bubbling and the cheese should have some golden, crispy spots. Remove from the oven and let cool for 5 minutes. The dip will be extremely hot straight from the oven.
7. Garnish and Serve
Sprinkle the reserved chopped chives over the top of the hot dip for a pop of color and fresh flavor. The green chives look beautiful against the golden cheese. Serve immediately while hot and bubbly with your choice of dippers: crackers, toasted baguette slices, pita chips, tortilla chips, pretzel crisps, or fresh vegetables like bell pepper strips, carrot sticks, and celery. The dip stays warm and creamy for about 30 minutes. Stir before serving to redistribute any separated oils and maintain the best texture.
Tips for Perfect Roasted Broccoli and Cheddar Cheese Dip
Don’t skip roasting the broccoli. This step is what transforms the vegetable from bitter and bland to sweet and flavorful. Raw or steamed broccoli doesn’t taste nearly as good.
Cut the broccoli into uniform pieces for even roasting. Smaller florets roast faster and caramelize better, creating more flavorful dip.
Use block cheese that you shred yourself rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that affect melting and create grainy texture.
Sharp or extra-sharp cheddar provides the best flavor. Mild cheddar is too subtle and gets lost among the other ingredients. Strong cheese is essential.
Make sure the cream cheese is completely softened to room temperature. Cold cream cheese won’t blend smoothly and will create lumps in the dip.
This dip can be assembled completely up to 24 hours ahead. Cover tightly and refrigerate, then bake when ready to serve, adding 5 to 10 extra minutes to the baking time.
For a lighter version, use reduced-fat cream cheese, Greek yogurt instead of sour cream, and reduce the mayonnaise to a quarter cup. It will be less rich but still delicious.
Add cooked, crumbled bacon on top before baking for extra flavor and texture. Bacon and cheddar with broccoli is a winning combination.
Frozen broccoli can work in a pinch. Thaw completely, squeeze out all excess moisture, and roast as directed. Fresh tastes better but frozen is convenient.
Serve in a slow cooker on the warm setting to keep the dip hot throughout a party. Transfer the baked dip to the slow cooker for easy serving.
Different cheeses create different flavors. Try gruyere for nuttiness, pepper jack for heat, or smoked cheddar for depth. Mix and match to your taste.
Leftover dip keeps covered in the refrigerator for up to 4 days. Reheat in the microwave or a 350-degree oven until hot and bubbly again.
This dip makes an excellent topping for baked potatoes, pasta, or as a sauce for chicken. Get creative with leftovers beyond just dipping.
Add a tablespoon of hot sauce or a diced jalapeño to the mixture for spicy broccoli cheese dip that has a kick.
For presentation, serve in a bread bowl. Hollow out a round sourdough loaf and fill with the hot dip. Use the bread pieces for dipping.
Cauliflower can replace half the broccoli for variety and lighter color. Roast it the same way and proceed with the recipe.
Make it keto-friendly by serving with celery sticks, cucumber slices, and pork rinds instead of crackers and bread. The dip itself is already low-carb.
Add a cup of cooked, shredded chicken to make this a more substantial appetizer that can serve as a light meal.
The garlic can be roasted along with the broccoli for sweeter, milder flavor. Add whole peeled cloves and roast together, then mince before adding to the dip.
This recipe easily doubles for large parties. Use a 9 by 13 inch baking dish and increase baking time by 5 to 10 minutes to ensure it’s hot throughout.
