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Broccoli Dip

posted Nov 6, 2011, 6:42 AM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:53 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
Broccoli Dip
Dip your heart out, just don't run out!
Servings: 100 
Yield: 1 gallon 
6 packages Broccoli, frozen, chopped 
1 cup MAGIC SWAMP DUST 
1 1/2 cups Water 
6 small Onion, chopped 
1/4 pound Butter 
6 cans Mushroom Soup 
6 packages (6 oz.) Cream Cheese 
6 teaspoons Worcestershire sauce 
1 can (4 oz.) Mushrooms, stems & 
pieces 
4 1/2 cups almonds, slivered 
Use as a dip with chips or crackers. 
Copyright: Cookbook #1 
  • Cook broccoli with water , drain (save water) and set aside
  • Saute' onion in butter, add soup, cheese and seasonings and cook on medium heat until cheese melts
  • Add broccoli and MAGIC SWAMP DUST and cook 1 minute longer. Stir ingredients occasionally to blend together
  • Add drained water to achieve desired texture
  • Add mushrooms and almonds
  • SERVE HOT
  • Dip with your favorite cracker or chip 
Servings for 100 pending portion size.


Per Serving (excluding unknown
items): 61 Calories; 5g Fat (68.0%
calories from fat); 2g Protein; 3g
Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 169mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.

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