Hot Broccoli and Cheese Dip, Little Dipper Crock Pot or Oven Baked

Do you hear the buzz and feel the excitement in the air??? Yep, we're getting back to football season:@) Football always makes me think of dips and the first one I tried this year is this Hot Broccoli and Cheese Dip. I chose to cut the recipe in half and use my Little Dipper Crock Pot, and it worked great. I did thaw my broccoli in the microwave and pressed it several times between paper towels to remove as much liquid as possible. This recipe has lots of dairy and is a ~very~ rich dip folks.

I had potato chips, tortilla chips and crackers, I think you could serve it with little toasts or bagel crisps too. Oh, and... 

It would probably be pretty good with carrot and celery sticks too:@)

Leftovers? How about melting the leftovers and adding it to some pasta and grilled/rotisserie chicken for lunch.

Hot Broccoli and Cheese Dip-from Kraft
*Cut recipe in half for Little Dipper Crock Pot
8 oz cream cheese, softened
1 C sour cream
1 envelope dry Italian salad dressing
8 oz shredded cheddar cheese, divided
10 oz chopped frozen broccoli, thawed, dried well and chopped smaller if needed

1. Mix cream cheese, sour cream, Italian dressing and 1 1/2 C cheddar cheese.
2. Fold in broccoli.
3. Pour into oil sprayed 9" pie plate (for full recipe to be baked in oven), or spoon into Little Dipper (half recipe).
4. Oven: Bake at 350 degrees for 20 minutes, sprinkle with reserved cheese, bake 5 minutes more or until cheese has melted.
5. Crock Pot: Place paper towel under crock pot lid, plug in Little Dipper, stir after 45 minutes. Heat until dip is melted and hot (mine took about 1 1/2 hours total).

🏈Eat well and enjoy football season folks... 

We're expecting big things in Philly this year:@)