When Broccoli and Cheese meet, it is a beautiful beautiful thing.

Today’s recipe was the featured appetizer at my son’s 2nd Birthday Party a few weeks ago and it was a huge hit!
Hot Broccoli Cheese Dip, that’s hot as in serving temperature, not hawt, although it is definitely that too.

It has just a teensy weensy bit of heat from the jalapeno cheese, but not much, so it’s definitely kid and mild palate friendly.
Hot Broccoli Cheese Dip

Ingredients

* 1 (16 oz) package of frozen chopped broccoli
* 1 package of Velveeta Cheese, for the love of your tastebuds, use real Velveeta
* 1 medium yellow onion, chopped
* 1 (6 oz) jalapeno cheese roll, log, block (however your store carries it)
* 1 (4 oz) can of mushroom stems and pieces
* 6 roasted red peppers, chopped
* 1 (10.5 oz) can cream of mushroom soup
* 1/4 C milk

optional ingredients
* extra jalapeno slices, chopped and a bit more juice. If you like it spicier, and y’all know I love me some spice!

How To

1. Cook the broccoli in a bit of water, just long enough to thaw it and get it a bit heated up, remove the broccoli from the pan, cover it and set it to the side.

2. Sautee onion in a bit of butter, add cheeses (I cut the cheese into chunks for easier and quicker melting).

3. When the cheese has thoroughly melted add soup, mushrooms, milk and red peppers and jalapenos

Serve with Fritos Scoops because they’re awesome and they have that nifty shape that holds lots of cheese and yummy broccoli chunks. Which means that every single bite is a little  cheesy veggie party in your mouth.
This dip disappears quickly and is a hit with grownups and kids!

Do you have a favorite dip that combines vegetables and cheese?  Or a favorite go to appetizer? Tell us about it here.