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Broccoli-Cheese Dip with Potato Dippers

  • Servings: 16

A small slow cooker becomes a heat-and-serve vessel for this easy recipe. Go ahead and trim off several inches from the open end of the slow cooker liner so it doesn’t hang down onto the counter while the dip slowly cooks. Meanwhile, roast the potato dippers in the oven so they're timed to be done at the same time as the dip. Serve the dip in the slow cooker or transfer to a serving bowl. After the party, cool slow cooker completely; remove the empty liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.

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Ingredients

  • 1 8-ounce package reduced-fat cream cheese (Neufchatel), cut up
  • 6 ounces reduced-fat pasteurized prepared cheese product
  • 1 1/2 cups broccoli, blanched and chopped
  • 3 tablespoons bottled salsa
  • 4 teaspoons bacon-flavor vegetable protein bits
  • Fat-free milk (optional)
  • 1 recipe Potato Dippers
  • Disposable slow cooker liner

Directions

Step 1

Place the disposable slow cooker liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavor bits; add to slow cooker.

Step 2

Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.

Step 3

Stir dip before serving. Stir in some milk until desired consistency, if you like. Serve with Potato Dippers. Makes 16 servings.

Step 4

Potato Dippers: Scrub 4 medium russet potatoes; cut each potato into 16 slices. Place potato slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes. Preheat oven to 450 degrees F. Lightly coat a large baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Lightly coat potato slices with nonstick cooking spray. Sprinkle with 1 teaspoon chili powder and 1/2 teaspoon black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.

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