Recipes and Cooking Broccoli-Cheese Dip with Potato Dippers Be the first to rate & review! This easy dip recipe is so easy you might just melt: it practically prepares itself in your slow cooker. Homemade roasted potatoes and this broccoli-cheese dip recipe are a surefire pairing for snacking satisfaction. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Slow Cook Time: 4 hrs Total Time: 20 mins Servings: 16 Yield: 2 tablespoons dip and 4 Potato Dippers per serving Jump to Nutrition Facts Ingredients 1 8 ounce package reduced-fat cream cheese (Neufchatel), cut up 6 ounce reduced-fat pasteurized prepared cheese product 1 ½ cup broccoli, blanched* and chopped 3 tablespoon bottled salsa 4 teaspoon bacon-flavor vegetable protein bits Fat-free milk (optional) 1 recipe Potato Dippers Potato Dippers 4 medium russet potatoes Nonstick cooking spray 1 teaspoon chili powder ½ teaspoon black pepper Directions In a 1 1/2- or 2-quart slow cooker combine cream cheese, cheese product, broccoli, salsa, and bacon-flavor bits. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours. Stir dip before serving. If desired, thin dip to desired consistency with milk. Serve with Potato Dippers. Potato Dippers Scrub potatoes; cut each potato into 16 slices. Place potato slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes. Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Lightly coat potato slices with cooking spray. Sprinkle with chili powder and black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers. *Test Kitchen Tip: To blanch broccoli, place it in a pot of boiling water; cook for 4 to 5 minutes. Remove with a slotted spoon and plunge into a bowl of ice water; drain and chop. Rate it Print Nutrition Facts (per serving) 108 Calories 4g Fat 12g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 108 % Daily Value * Total Fat 4g 5% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 256mg 11% Total Carbohydrate 12g 4% Total Sugars 2g Protein 5g Vitamin C 13mg 65% Calcium 80.8mg 6% Iron 0.5mg 3% Potassium 321mg 7% Folate, total 16.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.