Broccoli Salad Dip

Southern Living
Broccoli Salad DipRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Spin the old-school salad into a dip, and pair with everything from crudités to pretzel rods.
Makes 2 1/2 cups


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1/2 pound fresh broccoli
6 ounces cream cheese, softened
2/3 cup low-fat Greek yogurt
1/4 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
4 thick bacon slices, cooked and chopped
1/2 cup coarsely chopped cashews
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/3 cup minced red onion


Hands-on: 20 Minutes
Total: 20 Minutes

1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.

2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.

Created date

August 2013