Best 10 Warm Broccoli Spinach Dip Recipes

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Warm broccoli spinach dip is a delicious and versatile appetizer that can be enjoyed at parties, potlucks, and other gatherings. It is also a great way to use up leftover broccoli and spinach. This creamy and cheesy dip is made with fresh broccoli, spinach, and a variety of cheeses, and it is typically served with vegetables, crackers, or bread. If you are looking for a warm and comforting dip that is sure to please everyone, then this broccoli spinach dip is the perfect recipe for you.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI-SPINACH DIP



Creamy Broccoli-Spinach Dip image

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic (from 1 clove)
12 ounces small broccoli florets (about 5 cups)
Kosher salt and freshly ground pepper
4 packed cups baby spinach leaves
1 cup whole-milk ricotta
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 tablespoons shredded fresh basil
1/4 cup grated Parmesan
Rye crispbread, for serving

Steps:

  • Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
  • Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
  • Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

WARM BROCCOLI DIP



Warm Broccoli Dip image

This dip is so easy to prepare and perfect for a small get-together. The vegetables are so delicious and are flavored perfectly with the lemon-pepper seasoning.-Carol Tobisch, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 10

3/4 cup frozen chopped broccoli
3 ounces cream cheese, cubed
3 tablespoons mayonnaise
1/8 teaspoon garlic salt
Dash lemon-pepper seasoning
1/3 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped fresh mushrooms
1 tablespoon butter
Assorted crackers

Steps:

  • In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

HOLIDAY HOT SPINACH DIP



Holiday Hot Spinach Dip image

A yummy hot vegetable dip! Serve with your favorite crackers.

Provided by Michelle Barr

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 24

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup red bell pepper, diced
1 tablespoon minced garlic
1 (6.5 ounce) jar artichoke hearts, drained and mashed
½ cup sour cream
½ cup grated Parmesan cheese
salt and ground black pepper to taste
¼ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
  • Bake for 20 minutes, or until bubbly. Serve with crackers.

Nutrition Facts : Calories 35 calories, Carbohydrate 2 g, Cholesterol 7 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 1.5 g, Sodium 83.9 mg, Sugar 0.2 g

WARM BROCCOLI SPINACH DIP



Warm Broccoli Spinach Dip image

"A few added ingredients changed a traditional creamy spinach dip into something a little spicier and more exciting," says Deborah Williams in Peoria, Arizona. "It's always a hit when I take it to gatherings!"

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 14

1 package (8 ounces) reduced-fat cream cheese
1/4 cup mayonnaise
2 tablespoons fat-free milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
5 ounces frozen chopped spinach, thawed and squeezed dry
8 tablespoons grated Parmesan cheese, divided
1/2 cup frozen chopped broccoli, thawed
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
Tortilla chips or fresh vegetables

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise and milk until smooth. Stir in the artichokes, spinach, 6 tablespoons Parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve immediately with tortilla chips or vegetables.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 358mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

WARM BROCCOLI SPINACH DIP



Warm Broccoli Spinach Dip image

Taken from the Light & Tasty magazine. A spinach dip with a twist, and lighter in calories and fat. Served warm with veggies or baked tortillas chips.

Provided by jonesies

Categories     Spinach

Time 45m

Yield 3 cups

Number Of Ingredients 13

1 (8 ounce) package reduced-fat cream cheese
1/4 cup mayonnaise
2 tablespoons skim milk
1 (14 ounce) can artichoke hearts, rinsed, drained and chopped
5 ounces frozen chopped spinach, thawed and squeezed dry
8 tablespoons parmesan cheese, grated (divided)
1/2 cup frozen chopped broccoli, thawed
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup part-skim mozzarella cheese, shredded

Steps:

  • In a large mixing bowl, beat the cream cheese, mayonnaise and milk until smooth.
  • Stir in the artichokes, spinach, 6 tbsp parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper.
  • Transfer to a 8 inch pie plate coated with nonstick cooking spray.
  • Sprinkle with mozzarella cheese and remaining parmesan cheese.
  • Bake, uncovered,at 350 degrees for 20-25 minutes or until cheese is melted.
  • Serve immediately.

Nutrition Facts : Calories 450.4, Fat 27.4, SaturatedFat 13.8, Cholesterol 71.5, Sodium 1363, Carbohydrate 30.2, Fiber 9.5, Sugar 3.8, Protein 25.6

WARM SPINACH-PARMESAN DIP



Warm Spinach-Parmesan Dip image

Categories     Super Bowl     Kid-Friendly     Quick & Easy     Parmesan     Spinach     Poker/Game Night     Bon Appétit     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted

Steps:

  • Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

AMAZING BROCCOLI DIP



Amazing Broccoli Dip image

This is the dip that I grew up on. When my mother would start preparing it on Christmas Eve, the aroma would immediately activate our salivary glands and we could not wait to dig in! Serve warm with sturdy potato chips, such as Ruffles® or Lay's® Wavy.

Provided by kaletingelstad

Time 40m

Yield 12

Number Of Ingredients 10

½ cup butter
1 large onion, chopped
1 (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced
1 (16 ounce) package frozen chopped broccoli, thawed
1 (23 ounce) can condensed cream of mushroom soup
1 (6 ounce) package sliced almonds
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 teaspoon garlic juice

Steps:

  • Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
  • Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 11.5 g, Cholesterol 35.3 mg, Fat 23 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 9 g, Sodium 712.7 mg, Sugar 3.9 g

ZESTY HOT HOLIDAY BROCCOLI DIP



Zesty Hot Holiday Broccoli Dip image

This creamy dip features pimentos, broccoli and two kinds of cheese-and is still a smart choice. So warm and tasty, even the crackers can't wait to dip in.

Provided by My Food and Family

Categories     Dips & Spreads

Time 40m

Yield 25 servings, about 2 Tbsp. each

Number Of Ingredients 5

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 cup MIRACLE WHIP Light Dressing
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 jar (2 oz.) diced pimentos, drained
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Reserve 1/2 cup mozzarella. Combine remaining mozzarella with remaining ingredients.
  • Spread broccoli mixture onto bottom of 1-qt. baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.

Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

HOT SPINACH DIP FROM MARTHA STEWART LIVING



Hot Spinach Dip from Martha Stewart Living image

From Martha Stewart Living kitchens, April 2004. This rich, creamy dip can be assembled through step two up to 3 days ahead, then covered and refrigerated; it can also be served as a side dish.

Provided by Bren in LR

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 lbs spinach (cleaned, trimmed and coarsely chopped)
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce
3/4 cup shredded mozzarella cheese
salt and pepper

Steps:

  • Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  • Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  • In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  • Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.

Nutrition Facts : Calories 169, Fat 10.3, SaturatedFat 5.2, Cholesterol 29.2, Sodium 353.7, Carbohydrate 11.1, Fiber 3.7, Sugar 3.2, Protein 10.6

HOT BROCCOLI DIP



Hot Broccoli Dip image

Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.

Provided by My Food and Family

Categories     Bread

Time 30m

Yield 20 servings, 2 Tbsp. dip and 1 oz. bread each

Number Of Ingredients 9

1 round sourdough bread loaf (1-1/2 lb.)
2 stalks celery, chopped
1/2 cup chopped red peppers
1/4 cup chopped onions
2 Tbsp. butter
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
few drops hot pepper sauce

Steps:

  • Heat oven to 350°F.
  • Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
  • Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
  • Pour into bread loaf. Serve with toasted bread pieces.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

Tips:

  • To ensure the dip is cooked evenly throughout, bake it in a preheated oven.
  • For a crispier topping, sprinkle some panko breadcrumbs or grated Parmesan cheese over the dip before baking.
  • Feel free to adjust the amount of garlic and chili flakes to your taste preference.
  • For a healthier version, use low-fat cream cheese and Greek yogurt instead of sour cream.
  • Serve the dip with a variety of dippers such as crackers, bread, tortilla chips, or vegetable crudités.

Conclusion:

Warm broccoli spinach dip is a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own taste preferences. With its creamy texture, cheesy flavor, and鮮豔的蔬菜, this dip is sure to be a hit at any gathering. Whether you're serving it at a party, potluck, or just enjoying it as a snack at home, this warm broccoli spinach dip is sure to be a crowd-pleaser.

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