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Broccoli-Cheese Dip with Potato Dippers

  • Servings: 16
  • Course: Appetizers & Snacks

This to-go game day classic uses Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners to create delicious roasted potato dippers and creamy broccoli-cheese dip.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners make preparing and cleaning up after a meal simple!


For Broccoli-Cheese Dip

  • 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)
  • Reynolds Kitchens® slow cooker liner

For Potato Dippers

  • 4 medium russet potatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • Reynolds Kitchens® Pop-Up Sheets


Step 1

For Broccoli-Cheese Dip: Place the Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker. 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. 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. Stir dip before serving. Stir in some milk until desired consistency, if you like. Serve with Potato Dippers. Makes 16 servings.

Step 2

For Potato Dippers: Scrub russet potatoes and 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 425 degrees F. Line baking sheet with a Reynolds KITCHENS® Pop-Up Parchment Sheet. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.

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