1/8
to 1/4 teaspoon ground red pepper (cayenne), if desired
4
slices cooked and crumbled bacon
Crackers, as desired
Instructions
Step
1
Heat oven to 375° F.
Step
2
Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
Step
3
Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
Step
4
Serve with crackers.
The dip will be very hot and melty at 20 to 25 minutes, but depending on your oven it may not brown on top. You can broil the top of the dip 2 to 3 minutes to achieve a golden top crust.
You can divide the dip into 2 smaller freezer and ovenproof baking dishes and freeze, wrapped well in foil, for up to 1 month. Just defrost overnight in the refrigerator before baking.
