Best 11 Broccoli Cheddar Spread Recipes

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Are you tired of the same old bland snacks and looking for a flavorful and versatile appetizer to impress your friends and family? Look no further than broccoli cheddar spread! This creamy and cheesy spread is a delightful combination of flavors and textures that is sure to be a hit at any gathering. With its vibrant green hue and gooey texture, broccoli cheddar spread is not only visually appealing but also incredibly easy to make. Whether you're serving it as a dip for crackers or vegetables, a filling for sandwiches or wraps, or even as a topping for baked potatoes, this versatile spread is sure to satisfy any craving.

Here are our top 11 tried and tested recipes!

BROCCOLI CHEDDAR SQUARES



Broccoli Cheddar Squares image

Broccoli cheddar squares are an excellent make-ahead breakfast or appetizer for your next party. Simple ingredients with delicious results.

Provided by Marie | Yay! For Food

Categories     Appetizers

Time 1h

Number Of Ingredients 10

2 tbsp (1 oz.) unsalted butter, melted
3 large eggs
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
½ tsp sea salt
½ tsp black pepper
1 lb. fresh broccoli florets
½ large onion (white or yellow), diced
2 cups cheddar cheese, freshly grated

Steps:

  • Preheat the oven to 350 degrees F. In a 9x13 baking dish, pour the melted butter evenly over the bottom of the baking dish. Set aside.
  • In a large bowl, beat the eggs before whisking in the milk. Add in the flour, baking powder, salt, and pepper. Whisk well until the mixture is smooth and uniform.
  • Place the broccoli ¾ full in a food processor fitted with an S-blade attachment and gently pulse until the broccoli is broken down into small pieces to make broccoli rice (you may need to do this in batches) *(see first note.)
  • Add the broccoli rice, onion, and cheese to the flour mixture. Using a spatula, combine the ingredients well together.
  • Carefully transfer the mixture to the baking dish, making sure that the mixture is evenly distributed and spread flat on top.
  • Bake for 40-45 minutes until set (firm to the touch) in the middle. Let it cool for 15 minutes before slicing into squares. Can be served warm or room temperature.

Nutrition Facts : Calories 182 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 330 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

WARM BROCCOLI CHEESE SPREAD



Warm Broccoli Cheese Spread image

I cut this recipe out of a newspaper a year ago and decided to trim it down by substituting fat-free and reduced-fat ingredients. Whenever I make this for an occasion, I end up being asked for the recipe,-Patricia Moore, Toledo, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3-1/2 cups.

Number Of Ingredients 6

1 package (8 ounces) fat-free cream cheese, cubed
1 cup reduced-fat sour cream
1 envelope Italian salad dressing mix
3 cups frozen chopped broccoli, thawed, drained and patted dry
2 cups shredded reduced-fat cheddar cheese, divided
Reduced-fat wheat snack crackers

Steps:

  • In a large bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese., Spoon into a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.,

Nutrition Facts : Calories 96 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 287mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

BROCCOLI CHOWDER WITH CHEDDAR TOASTS



Broccoli Chowder with Cheddar Toasts image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), scrubbed and quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
1 baguette, sliced into eight 1/4-inch-thick pieces
4 ounces Cheddar, cut into 8 thin slices

Steps:

  • Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
  • Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
  • Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

BROCCOLI CHEDDAR SPREAD



Broccoli Cheddar Spread image

I've contributed this rich creamy spread to family get-togethers for years. I was able to lighten up the original recipe with out loosing any of the terrific flavor.-BethParker, Graysville, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 6

4 cups chopped fresh broccoli
1 tablespoon water
2 cups reduced-fat sour cream
1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided
1 envelope vegetable recipe mix (Knorr)
Pita chips or reduced-fat crackers

Steps:

  • Preheat oven to 350°. Place broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high 3-4 minutes or until crisp-tender; drain. In a large bowl, combine sour cream, 1/2 cup cheese and recipe mix. Gently stir in broccoli., Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Serve with pita chips or crackers.

Nutrition Facts : Calories 80 calories, Fat 4g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 230mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

CHEESY GARLIC BROCCOLI RECIPE BY TASTY



Cheesy Garlic Broccoli Recipe by Tasty image

Here's what you need: broccoli, shredded cheddar cheese, garlic, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 crowns broccoli
1 ¾ cups shredded cheddar cheese
3 cloves garlic, crushed
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Spread out broccoli in a medium rectangular casserole dish.
  • Stir the garlic and cheddar cheese together in a separate bowl.
  • Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
  • Bake for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 123 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, Sugar 1 gram

BROCCOLI-CHEDDAR CASSEROLE



Broccoli-Cheddar Casserole image

This takes minutes to throw together and everything is mixed in one bowl, sharp cheddar cheese is recommended to use for this, you may also sprinkle grated cheddar on top the last few minutes of baking --- to serve a crowd double the recipe and bake in a 13 x 9-inch baking dish, I also add in some Tabasco sauce.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen broccoli, thawed and chopped (squeeze out excess moisture well using hands then coarsley chop)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3/4 cup mayonnaise (can use 1/2 cup each mayonnaise and sour cream, DO NOT use salad dressing)
1/4 cup sour cream
1 large egg, beaten
1 teaspoon garlic powder
1 small onion, chopped
1/2 teaspoon seasoning salt (or to taste)
1 teaspoon ground black pepper (or to taste)
2 cups shredded cheddar cheese
3/4-1 cup grated parmesan cheese

Steps:

  • Set oven to 350 degrees F (set oven rack to second-lowest position).
  • Butter a 9 x 9 or a 11 x 7-inch baking dish.
  • In a medium bowl combine undiluted soup with mayonnaise, sour cream, beaten egg, garlic powder, chopped onion, seasoned salt and black pepper; whisk until well combined.
  • Mix in the grated cheese and chopped broccoli.
  • Spread into baking dish.
  • Sprinkle the parmesan cheese on top.
  • Bake uncovered for about 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 428.2, Fat 32, SaturatedFat 13.8, Cholesterol 97.7, Sodium 1001.9, Carbohydrate 18.2, Fiber 3.1, Sugar 4.9, Protein 19.5

ZIPPY CRANBERRY CHEDDAR SPREAD



Zippy Cranberry Cheddar Spread image

This zesty spread is a holiday hit! It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.

Provided by K. Waid

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
¼ teaspoon mustard powder
¼ teaspoon cayenne pepper
2 tablespoons chopped dried cranberries

Steps:

  • In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 1 g, Cholesterol 22.4 mg, Fat 7.1 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 99.5 mg, Sugar 0.5 g

BROCCOLI-CHEDDAR DIP



Broccoli-Cheddar Dip image

Provided by Tracey Seaman

Categories     Condiment/Spread     Food Processor     Cheese     Dairy     Vegetable     Appetizer     Picnic     Super Bowl     Vegetarian     Quick & Easy     Yogurt     Cheddar     Broccoli     Poker/Game Night     Shower     Party     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 8

4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces
3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)
1 small garlic clove
10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)
4 ounces cream cheese, room temperature
1 cup plain whole or lowfat yogurt
1/4 teaspoon freshly ground black pepper
4 ounces bread sticks or pretzels, for serving

Steps:

  • In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
  • In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
  • Transportation tips:
  • For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.

BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY



Broccoli Cheddar Chicken Pasta Bake Recipe by Tasty image

Here's what you need: unsalted butter, all purpose flour, half & half, kosher salt, onion powder, ground black pepper, ground nutmeg, celery salt, shredded mozzarella cheese, shredded cheddar cheese, Kroger® Brand Frozen Broccoli Florets, Kroger® Brand Grilled Chicken Breast Dices, Kroger® Brand 100% Whole Grain Salad Rotini Pasta, Kroger® Brand Italian Herb Focaccia

Provided by Kroger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ tablespoon unsalted butter
1 ½ tablespoons all purpose flour
32 oz half & half
¾ teaspoon kosher salt
1 ½ tablespoons onion powder
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ teaspoon celery salt
½ cup shredded mozzarella cheese
1 ¾ cups shredded cheddar cheese, divided
2 cups Kroger® Brand Frozen Broccoli Florets, frozen, thawed, divided
1 ¾ cups Kroger® Brand Grilled Chicken Breast Dices, divided
1 box Kroger® Brand 100% Whole Grain Salad Rotini Pasta, cooked according to package instructions
Kroger® Brand Italian Herb Focaccia, baked according to package instructions, for serving

Steps:

  • Preheat the broiler to high.
  • Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
  • Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
  • Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
  • Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
  • Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
  • Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
  • Serve immediately with Kroger® Brand Italian Herb Focaccia.
  • Enjoy!

STEAMED BROCCOLI WITH CHEDDAR SAUCE



Steamed Broccoli with Cheddar Sauce image

Our rendition of this classic combination gives it a more sophisticated flavor, but one that will still satisfy kids who want cheese on everything.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 8

1 1/4 pounds broccoli
1 tablespoon butter
1 tablespoon flour
2 teaspoons Dijon mustard
1 cup milk
1/3 cup shredded cheddar cheese
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Steam broccoli; transfer to a large bowl.
  • Heat butter in a small saucepan over medium heat until foamy. Whisk in flour; cook, whisking, until mixture darkens slightly, 2 to 3 minutes. Add mustard and milk; simmer, whisking, until thickened, 3 to 5 minutes. Remove from heat.
  • Stir in cheese until just melted; season with salt and pepper. Pour sauce over broccoli; serve.

Nutrition Facts : Calories 142 g, Fat 9 g, Fiber 3 g, Protein 8 g

Tips:

  • Use fresh broccoli for the best flavor and texture. If you only have frozen broccoli, thaw it completely before using.
  • Shred the cheddar cheese yourself for a smoother spread. Pre-shredded cheese often contains additives that can make the spread grainy.
  • Add other ingredients to taste, such as cooked bacon, diced onion, or chopped walnuts.
  • Serve the spread with crackers, vegetables, or bread.
  • Store the spread in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Broccoli cheddar spread is a delicious and versatile appetizer or snack. It's easy to make and can be customized to your own taste. Whether you serve it with crackers, vegetables, or bread, this spread is sure to be a hit at your next party or gathering.

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