Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Broccoli Salad Dip

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

Southern Living SEPTEMBER 2013

  • Yield: Makes 2 1/2 cups
  • Hands-on:20 Minutes
  • Total:20 Minutes


  • 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


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.


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Broccoli Salad Dip recipe