Baked Broccoli Parmesan Dip
A wonderfully hot and cheesy broccoli dip that is sure to be a crowd pleaser – people will be begging you to make more!
If you’ve been following Damn Delicious for awhile now, you’ll know that dips and I have a very special relationship. It’s so special that I’ll skip the main entree just so I have more room dip. But this dip here – this is an extra special dip that I just couldn’t wait to share with you, a dip so perfect for your Easter holiday or spring brunch that your friends and family will be begging you to make again and again and again.
What makes this dip so special? Well, it’s got everything you need in a dip – major creaminess, cheesiness, a kick of flavor from the Emeril’s Essence and of course, broccoli overload. And when you take a slice of freshly baked, crusty bread and dip that right into the piping hot dip, it is absolute perfection.
Now when you’re putting this together, I highly recommend using high-quality ingredients, especially when you have a short ingredient list like this one here. And you know that when it comes to cream cheese, I only use PHILADELPHIA Cream Cheese. It’s a brand that I’ve been using ever since I could make my way into the kitchen. They only use fresh local milk and real wholesome cream, going from farm to fridge in just six days!
So there you have it – the creamiest, most epic dip of all time. And I know I already mentioned that this would be perfect for your Easter spread but this would also be perfect for any other day of the week. There’s also no shame of making this your breakfast, lunch and dinner because that’s exactly what I did the day after I made this!
Baked Broccoli Parmesan Dip
Ingredients
- 2 teaspoons olive oil
- ¼ cup Panko*
- 8 ounces PHILADELPHIA Cream Cheese, at room temperature
- 2 ½ cups fresh broccoli florets
- ¾ cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup grated Parmesan
- ¼ cup milk
- 1 tablespoon Emeril's Essence Creole Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
- In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril’s Essence, garlic powder and onion powder; season with salt and pepper, to taste.
- Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
- Serve immediately, sprinkled with Panko, if desired.
Notes
Did you make this recipe?
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Disclosure: I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.
Could I use Greek yogurt in place of the sour cream? Thank you!
My daughter introduced this dip to me and I am so happy she did. Super tasty and gooey.
This looks great!! I think I am going to make it for a dinner party we are going to this Friday, what do you suggest a bring as a dipper?
Anything from tortilla chips to veggies (celery sticks, carrots, etc.) should work just fine. 🙂
Do you think this could be made a day or 2 ahead, and add panko topping just before baking? I’ve made it before but I never attempted make-ahead with it, just trying to space out all my dishes for Christmas 🙂
Nevermind, just saw someone asked this already. Missed it the first time 🙂
This was one of the best things I’ve ever made! I brought it to thanksgiving at my in laws as an appetizer it was a total hit! Gone in minutes I put it on toasted French bread .
Can I assemble this the night before and bake it the next day?
Yes, absolutely.
Emeril’s Essence seasonings, where in Ontario Canada can you buy this product. Or what is the substitute?
Ann, you can actually make it from scratch using pantry spices!
Took this to book club. Brought home an empty bowl. Delishious.
i made this dip tonight. It is very tasty. I made a few adjustments: 1)just mixed the Panko with garlic infused olive oil with 1tble Parmesan cheese and pepper and sprinkled it on top on the cheddar cheese before placing the dip in the oven.
I wondering if you think this could be served as a side dish. We eat pretty low carb, so I’d probably just eliminate the Panko. I just worry it might be too heavy, but then again it might be a good substitute instead of say …mac and cheese?
I personally think it’s too heavy as a side dish but it’s definitely lighter than mac and cheese!
Made this for wine club a couple months ago and again for a Super Bowl party last night without any changes to the recipe, and it was a huge hit both times! It will be my go to dip for functions from now on!
I made this using frozen broccoli (one of those steam-in-the-microwave packages). I just microwaved it for a few minutes and chopped it up before adding to the cheese mixture. It worked just fine and was DELICIOUS.
Hi, did you use fresh thyme? thanks!
Nathalie, there is no thyme in this recipe.
I think she means in the Creole seasoning. It has thyme.
If making this to bring to someone’s house for Thanksgiving, how far in advance should I prepare it and is it ok to cook it and then bring it there….It says serve immediately. How would it be to reheat in the microwave since the oven will be occupied
Rita, I recommend making this no earlier than the night before. And this dip is really best when reheated in the oven.
Could you make this in a crock pot? I’d like to bring it somewhere but wouldn’t be able to use the host’s oven…
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop/oven recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
What would you use to put this on? Chips? Bread?
This really goes well with anything – toasted bread slices, tortilla chips, etc. It’s really up to you!
I made this dip yesterday – delicious! The only change I will make next time is to chop the broccoli up a bit more.
Thanks!
Do you think this would be good with cauliflower?
I’ve never tried it myself but it sounds like a great substitution!
Couln’t you just use Progresso bread crumbs and top before baking?
You can certainly top with bread crumbs prior to baking but it just won’t have the same crispness as toasting these on the side.
I made this last night and it was a huge hit!