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Broccoli-Cheese Dip with Potato Dippers
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Roasted potato dippers with creamy broccoli-cheese dip, slow cooked for a crowd-pleasing tailgate snack.
Ingredients:
  • 1 Reynolds KITCHENS® Slow Cooker Liner
  • 1 (8 ounce) package reduced-fat cream cheese, cut into pieces
  • 6 ounces reduced-fat pasteurized prepared cheese product
  • 1.5 cups broccoli, blanched and chopped
  • 3 tablespoons bottled salsa
  • 4 teaspoons bacon-flavored vegetable protein bits
  • 4 medium Yukon gold potatoes
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground black pepper
  • Reynolds KITCHENS® Pop-Up Parchment Sheet
  • 2 teaspoons Fat-free milk
Instructions:
  • Prepare your slow cooker by lining it with a Reynolds KITCHENS® Slow Cooker Liner. Mix cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits together, and add the mixture to the slow cooker.
  • Cook covered on low heat for 4 hours or on high heat for 2 hours. If no heat setting is available, cook for 3 hours.
  • For Potato Dippers: Slice potatoes into 1/4-inch-thick slices, then soak them in a bowl of cold water for 10 minutes.
  • Preheat your oven to 425 degrees F and prepare a baking sheet lined with Reynolds KITCHENS® Pop-Up Parchment Sheets.
  • After draining, gently dry the potatoes with paper towels. Spread them evenly on the baking sheet. Season with chili powder and black pepper. Bake for 20-25 minutes until golden and crispy. Enjoy 64 delightful dippers.
  • Give the dip a good stir before serving. If you prefer a thinner consistency, incorporate some milk. Enjoy with Potato Dippers.

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