Broccoli Dip

There’s something about setting a warm, bubbling dish of broccoli dip in the center of the table that makes everyone lean in a little closer.

Picture it: vivid green flecks of tender broccoli swirled through a creamy, golden cheese base, edges just starting to brown, sending out a cozy, savory aroma.

This is an easy, crowd-pleasing appetizer that comes together fast—perfect for when you need something impressive in under 30 minutes. It suits busy weeknights, game-day spreads, and beginners who want a guaranteed win.

I still remember the first time it saved me: friends texted they were “five minutes away,” and I’d nothing ready.

A quick whisk of pantry staples, a bag of frozen broccoli, a blast in the oven—and by the time the doorbell rang, the house smelled like a casual dinner party.

This dip shines at potlucks, Sunday suppers, and last-minute gatherings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, tangy flavor with plenty of cheesy, garlicky goodness
• Packs in tender broccoli for a veggie-forward, satisfying appetizer option
• Comes together quickly with simple, everyday ingredients and basic equipment
• Chills beautifully, making it perfect for prepping ahead of parties
• Pairs easily with crackers, bread, or crunchy veggie dippers

Ingredients

• 3 cups broccoli florets, finely chopped — chop very small so they mix evenly
• 1 cup sour cream, full-fat — gives best creamy texture
• 1 cup mayonnaise, full-fat — adds richness and body
• 1 cup cheddar cheese, shredded — sharp cheddar adds more flavor
• 2 tablespoons Parmesan cheese, grated — use real Parmigiano-Reggiano if possible
• 2 tablespoons green onion, finely sliced — use both white and green parts
• 1 clove garlic, minced — fresh garlic tastes brighter than jarred
• 1 teaspoon lemon juice, fresh — balances the richness
• 1/2 teaspoon fine salt — adjust to taste after chilling
• 1/4 teaspoon ground black pepper — freshly ground has better aroma
• 1/4 teaspoon sweet paprika — adds mild warmth and color
• 1 pinch red pepper flakes, optional — use more if you like it spicy

Step-by-Step Method

Blanch the Broccoli

Rinse the broccoli well and drain thoroughly.

Bring a medium saucepan of water to a boil over medium-high heat.

Add the finely chopped florets and cook for 2–3 minutes, just until bright green and barely tender.

Don’t overcook.

Immediately drain in a colander to stop further cooking and prevent the broccoli from becoming mushy.

Cool and Dry the Broccoli

Rinse the hot broccoli under cold running water to cool it quickly and lock in the bright color.

Let it drain very well in the colander.

Pat the broccoli dry with paper towels, removing as much moisture as possible.

Transfer to a cutting board and chop very finely so it distributes evenly through the dip.

Mix the Creamy Base

Add sour cream and mayonnaise to a large mixing bowl.

Stir until smooth and fully combined.

Add the shredded cheddar cheese, grated Parmesan, sliced green onion, and minced garlic.

Mix well with a silicone spatula.

Make certain the cheeses are evenly coated with the creamy mixture so the flavors blend as the dip chills.

Season and Combine

Add the finely chopped broccoli to the bowl.

Sprinkle in the lemon juice, salt, black pepper, paprika, and red pepper flakes if using.

Fold everything together gently but thoroughly with the spatula.

Scrape the sides and bottom of the bowl to make certain no pockets of unseasoned cream remain.

Taste and adjust salt, pepper, or lemon juice.

Chill and Serve the Dip

Transfer the mixture to a serving bowl and smooth the top with the spatula.

Cover tightly with plastic wrap or an airtight lid.

Refrigerate for at least 30 minutes so the flavors meld and the broccoli softens slightly.

Stir before serving.

Present chilled with crackers, pita chips, sliced baguette, or crisp vegetables.

Ingredient Swaps

• Use frozen broccoli florets (thawed, drained, and patted dry) instead of fresh if needed.
• Swap sour cream with plain Greek yogurt for a lighter, higher-protein dip.
• Replace mayonnaise with equal parts Greek yogurt and a splash of olive oil if you prefer less processed ingredients.
• Use Monterey Jack, Colby, or mozzarella in place of cheddar, and Pecorino Romano instead of Parmesan.
• For dairy-free, use vegan sour cream, mayonnaise, and cheeses; for egg-free, choose egg-free mayo.
• Add or substitute fresh herbs like parsley or dill for green onion if that’s what you have on hand.

You Must Know

• Doneness • If the broccoli tastes raw or too crunchy in the finished dip, blanch a test piece first for 2–3 minutes until it turns vivid green and just tender, then cool and taste; that texture is your benchmark before chopping the full batch.
• Avoid • To prevent a watery dip, squeeze a small handful of the cooled broccoli in a paper towel; if you see more than a few drops of liquid, keep drying in batches until the towel comes away mostly dry and the florets feel barely damp.
• Flavor Boost • For deeper flavor, toast the paprika and red pepper flakes in a dry skillet over medium heat for 30–60 seconds until fragrant (no smoke) before adding; this brings out sweetness and a warmer, rounder heat.
• Make-Ahead • For party prep, finish the dip 4–24 hours in advance and chill covered; check seasoning 10–15 minutes before serving and add an extra 1–2 teaspoons lemon juice or a pinch of salt if flavors taste muted straight from the fridge.
• Swap • To lighten it up without losing creaminess, replace up to 1/2 cup of the mayonnaise with plain full-fat Greek yogurt and taste after chilling 30 minutes; if it seems too tangy, stir in an extra 2 tablespoons sour cream to rebalance.

Serving Tips

• Serve in a hollowed bread bowl surrounded by sliced baguette and crackers.
• Pair with colorful crudités: carrots, bell peppers, cucumbers, and snap peas for crunch.
• Offer alongside grilled chicken skewers or shrimp as a creamy dipping sauce.
• Top with extra shredded cheddar and green onions just before serving.
• Present individual portions in small ramekins for buffets or cocktail parties.

Storage & Make-Ahead

Broccoli dip keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors develop and the broccoli softens slightly.

Stir before serving.

This dip doesn’t freeze well; the dairy base can separate and the broccoli becomes watery and mushy.

Reheating

Reheat broccoli dip gently in a covered, microwave-safe dish at 50% power, stirring often.

Or warm in an ovenproof dish at 300°F or on low stovetop, avoiding boiling.

Game-Day Party Favorite

Somehow this creamy, cheesy dip always ends up at the center of the coffee table when the game comes on. I set it down, turn my back for a moment, and suddenly everyone’s circling with crackers and chips, talking over each other, arguing about calls, scooping up every last broccoli-packed swipe.

There’s something wonderfully old-school about it—no fancy garnish, just a chilled bowl, a pile of pita chips, maybe some carrots for the optimists.

The sour cream and mayo stay cool while the room heats up with the score, and those little green flecks of broccoli feel almost virtuous amid the chaos. I love how this humble bowl quietly anchors the whole spread, the place everyone’s hand drifts back to between plays.

Final Thoughts

Give this broccoli dip a try the next time you need an easy appetizer—it comes together fast and always disappears quickly.

Feel free to tweak the seasonings, cheeses, or level of heat to make it perfectly your own.

Frequently Asked Questions

Can I Make This Broccoli Dip Dairy-Free or Vegan Friendly?

Yes, you can. I’d swap in vegan mayo and a thick plant-based yogurt, then use shredded dairy-free cheddar. As it chills, the flavors meld, like those humble potlucks where simple dishes somehow felt unforgettable.

Is This Broccoli Dip Suitable for Low-Carb or Keto Diets?

Yes, it’s naturally low‑carb and can fit a keto day for you. I’d just watch cracker choices—reach for veggies or pork rinds instead, like those old-school party trays our parents set out.

Can I Freeze Leftover Broccoli Dip Without Ruining the Texture?

You can freeze it, but I wouldn’t—it’ll thaw grainy and watery. I’d rather chill it a few days, or repurpose leftovers warm, baked over chicken or potatoes like those cozy casseroles from childhood.

How Long Can Broccoli Dip Safely Sit Out at Room Temperature?

It can safely sit out about 2 hours, or just 1 if it’s really warm. After that, I’d chill or toss it. I always hear my grandma’s voice: “When in doubt, throw it out.”

What Are Some Creative Ways to Use Leftover Broccoli Dip?

You can spread it on warm toast, stuff it into omelets, layer it in quesadillas, or toss spoonfuls with hot pasta. I swear, it transforms simple leftovers into those cozy, late‑night kitchen memories.