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
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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.
So the olive oil/panko mixture goes on top? Its says set aside. Then says place mixture in dish and cover with remaining cheese. Then sprinkle with panko if desired. Would that be the olive oil panko?
The “olive oil/panko mixture” is simply toasted panko. Feel free to sprinkle it on top when serving.
I would skip the entree for this dip any day! It looks beyond and I can’t wait to try it!
Oh. My. Word. This DOES look like the most epic dip of all time!!! That’s awesome that you’re working with Philadelphia Cream Cheese, too!
That looks so yummy as is….but why do I want to add Turkey bacon to it? This is a must try!
OMG, not only do I want some of this dip, but I want a bite of every one of dishes featured in your Popular Posts too!
This looks so amazing! I am going to pin it and definitely make it for Easter lunch!
Looks amazing and perfect for Easter Sunday app. Would it be too bad to use frozen broccoli florets because I have some in the freezer. May be too wet?
Yes, there may be unwanted liquid and sogginess to the dip if frozen broccoli is used. I recommend using fresh broccoli florets.
Over the top amazing!
Love love love this! I would have a hard time sharing this dip! Pinned!
I could live off of this dip! Love the panko sprinkle.
Hi,
Do you use fresh broccoli , blanched , frozen or it doesn’t matter?
I recommend using fresh broccoli florets.
Did you use frozen broccoli thawed or fresh? Seam’s that the fresh would still be to hard. Unless I precooked it for a bit.
I used fresh broccoli florets and the 20 min baking time was sufficient enough to make them tender and fully cooked through.
Can I cook this in the crock pot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
There’s really not much else you need besides a great big bowl full of this dip. YUM!
Hi there
Cant wait to make this. I live in South Africa though, any substitutes for the Emeril Essence? Thanks!
Ruth, Emeril’s Essence is a compilation of many common spices. Which of these spices are not available to you?
Skip all of the seasonings listed and do an packet of hidden valley ranch salad dressing (the powder) it comes out great!
You just keep the good stuff coming! Spectacular idea!
I love me a good dip. This looks too good. I may have to serve this up Easter Sunday. I don’t think I’d have the will power to keep things in moderation here if I made this when company wasn’t coming. ; ) Great recipe!
Congrats on the Philly spokeswoman gig! And this dip is gorg! I adore dips. I mean, that’s dinner, right? 🙂 And broccoli never looked so good! Also the white baking dish – details please! I looked ALL OVER for something like that when I was making a recent dip and was striking out left and right!
I would totally skip the main entree to have more of this dip too! Yum!