Bacon Broccoli Dip Recipe

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Bacon Broccoli Dip

Mary Ann Hanson


This is a little different from the standard chili cheese dip. You can also use frozen, cooked spinach in place of the broccoli. Just make sure you wring out all the liquid.

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10 - 12


40 Min


Slow Cooker Crock Pot


1 lb
2 can(s)
tomatoes with chilis (like rotel)
1 pkg
frozen chopped broccoli (1 bag)
2 lb
processed cheese, cubed (like velveeta)
1 medium
onion, chopped

Directions Step-By-Step

Dice and cook bacon until crispy. Drain and reserve about 1 tablespoon of grease. Put bacon aside. (Leave the bacon alone or you will have to cook more!) Add chopped onion to pan and cook until translucent. Stir in tomatoes. Bring to a boil and reduce heat. Scrape bottom of pan to get all the good bacon flavor and bits.
While bacon is cooking, thaw broccoli in microwave or under hot water. Drain and set aside. (I know I do not have to tell you to leave this alone!)
Add cubed cheese to tomato mixture and cook over low heat stirring frequently until cheese is melted. Stir in broccoli and bacon. At this point dip can be placed in crock pot and held on low for a few hours. This also freezes well. Serve with tortilla chips or dippers of your choice.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Hashtags: #cheese, #broccoli