Healthy Broccoli Dip

Dip lovers gather, because this Broccoli Cheese Dip is creamy, cheesy, savory, and packed with broccoli, mushrooms, and garlicky flavor. Incredibly delicious, serve it as an easy appetizer for your next cookout or gathering!

What Makes This Broccoli and Cheese Dip Different

• This amazing dip has all the creamy, cheesy comfort of classic broccoli cheese dip, but it’s made lighter. What’s the secret? Neufchâtel cheese and Greek yogurt create a rich, tangy base without making the dip heavy.
• I like a party and can Cheryl-certify that this is a great party appetizer that sneaks in plenty of vegetables. Between the broccoli, mushrooms, onion, and dippers, it’s fresher than your average baked cheese dip!
• This broccoli dip recipe is a total make-ahead (I encourage this), which makes it the ultimate for holidays, game day, or any kind of entertaining. Assemble it, refrigerate, then bake when you’re ready to serve — tada, you’re done.

Cheryl’s Tested Notes Tips

• Drain the broccoli really well. I use a wad of paper towels to press the cooked broccoli before adding it to the cheese mixture. Extra water is the fastest way to make this dip loose or watery, so don’t go there and do this tip!
• Cook those mushrooms until their liquid evaporates. I find that mushrooms release a lot of moisture as they cook, so allow that moisture cook off so the dip stays thick and creamy.
• I recommend serving this dip warm. Unless it’s meant to be a chilled dip, all cooked dips taste amazing when warm. Trust me, friend, this one is best when it’s hot and bubbly.

Ingredient Notes

• Neufchâtel cheese creates a lighter base. It has a similar texture to cream cheese but way less heavy. Regular cream cheese works perfectly if that’s all you have.
• Greek yogurt adds tang and creaminess. Like the Neufchâtel cheese, this lightens up the dip while keeping it completely rich and scoopable. You could use sour cream if you want a slightly richer, more classic dip flavor.
• Use cremini or baby bella mushrooms. They add savory richness and make the dip feel more substantial. White button mushrooms will work too, though really baby bell and cremini is where it’s at.
• Frozen broccoli saves time and headache. And I love saving time and not stressing, just make sure it’s cooked and drained super well before adding it to the dip. Fresh steamed broccoli is a good sub as long as you chop it finely.
• Don’t skip the wine or sherry if you can help it. Either one adds acidity and depth that balances the richness of the cheese. If you really want to be alcohol-free, swap in chicken broth or vegetable broth instead if you prefer.
• Swap in gluten-free Worcestershire sauce if needed. Some brands contain gluten, so check the label if you want a gluten-free dip. For a vegetarian version, use a Worcestershire sauce that’s specifically labeled vegetarian or vegan.

Serving Suggestions

• Tortilla chips. A total classic! The contrast of the salty crunch melds well with the creamy broccoli cheese dip. Aim for sturdy chips because this dip is thick and hearty.
• Thick-cut veggies. Cucumber rounds, bell pepper strips, carrots, and celery all add freshness and crunch. They also make the dip feel a bit lighter.
• Grain-free crackers. These are a good option if you want to keep the dip gluten-free or lower carb.
• Create a total appetizer spread. This queso works beautifully as a topping — it adds a creamy, spicy kick that takes both way over the top. You could even build a board around this, featuring various ways to eat it, and let your guests have at it!

Storage, Make-Ahead & Reheating

• Refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freezing is not my first choice for this recipe. The dairy-based sauce may separate after thawing, so the texture will be lumpy and not so creamy anymore.
• Reheating: Reheat in a 350°F oven until warmed through, or microwave individual portions in short bursts. Stir gently after reheating if the dip separates slightly.
• Make-Ahead: Assemble the dip through the transfer-to-baking-dish step, cover, and refrigerate up to 3 days. Bake straight from the refrigerator and add about 5 extra minutes to the bake time.

Recipe FAQs

1. Can I use fresh broccoli instead of frozen broccoli? If you really prefer it, you can. First, steam or blanch fresh broccoli until tender, then chop it finely before adding it to the dip. Be sure to drain it very well so the dip doesn’t become watery!
2. Why is my broccoli cheese dip watery? Hate to be the bearer of bad news, but the broccoli or mushrooms likely released too much moisture. Always make sure the broccoli is drained super duper well, and cook the mushrooms until their liquid has evaporated before adding the cheese.
3. Can I make this dip dairy-free? Sadly, this recipe relies on cream cheese, Greek yogurt, mozzarella, and parmesan, so it is not naturally dairy-free. You could try plant-based substitutes, but the flavor and texture will be vastly different, so you might want to try a very specific dairy-free dip recipe.

More Easy Dips or Salsa Recipes

• Vegan Buffalo Chicken Dip
• Whipped Cottage Cheese (Sweet or Savory)
• Tomatillo Red Chili Salsa
• Easy Vegan Tofu Cream Cheese (4 Flavors)
• Crockpot Spinach Artichoke Dip
• Cucumber Salsa