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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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We enjoy this dip on every holiday and I'm often asked to bring a batch to family get-togethers; it doubles easily and travels well. I've prepared it with 1/3 reduced fat cream cheese, light sour cream, and 2% milk cheese without any problems. The recipe was included in a Kraft advertisement, so their product names are listed as originally printed. Ingredients:
8 ounces philadelphia cream cheese, softened |
1 cup knudsen sour cream or 1 cup breakstone's sour cream |
1 (2/3 ounce) envelope italian salad dressing mix ( good seasons ) |
10 ounces frozen chopped broccoli, thawed and well-drained |
8 ounces kraft shredded cheddar cheese, divided |
Directions:
1. Heat oven to 350°F.
2. Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
3. Spread into 9-inch pie plate.
4. Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted.
5. Serve with assorted crackers and crudites.
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