Did I mention how much we love our hot dips here at CPM? It’s true. And this one promises to be just as ooey and gooey as all the others. I got the idea from the iconic broccoli bacon cheddar soup. Can we make it into a hot dip? Oh yes we can!!! Pair it with some of Trish’s Mini Biscuits and it’s an instant party hit.
Broccoli Bacon Cheddar Hot Dip
2 strips thick cut bacon, diced
2 sections from a broccoli crown
¼ potato, peeled, diced and rinsed
¼ carrot, peeled, diced and rinsed
¼ celery stalk, diced and rinsed
¼ onion, diced and rinsed
1 clove garlic, minced
1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
¼ cup freshly grated parmesan cheese
½ cup grated mozzarella
Preheat oven to 375 degrees. In a saute pan on medium heat, cook bacon until cooked half way through. While bacon is cooking, cut broccoli sections into smaller florets and dice stalks. Once bacon is cooked about half way, add broccoli stalks (reserving florets), carrot, celery, onion and garlic. Continue cooking until vegetables are tender crisp.
Remove from heat. Mix bacon/vegetable mixture with all other ingredients except broccoli florets until well combined. Fold in florets, reserving a few for garnish, if desired. Pour mixture into a deep baking dish and bake for around 25-30 minutes or until brown and bubbling.
This is also a great make-ahead dish. Make up to a week in advance and store in refrigerator until ready to bake.