Broccoli-Cheese Dip with Potato Dippers

This go-to game day classic uses Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners to create delicious roasted potato dippers and creamy broccoli-cheese dip.

Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
16 servings


  • 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 ½ cups broccoli, blanched and chopped

  • 3 tablespoons bottled salsa

  • 4 teaspoons bacon-flavored vegetable protein bits

Potato Dippers:

  • 4 medium Yukon gold potatoes

  • 1 teaspoon chili powder

  • ½ teaspoon ground black pepper

  • Reynolds KITCHENS® Pop-Up Parchment Sheet

  • 2 teaspoons Fat-free milk


  1. For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.

  2. 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.

  3. Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.

  4. Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.

  5. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.

  6. Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

Reynolds KITCHENS(R) Tips:

After the party, cool slow cooker completely; remove the empty liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried-on juices or spills.

We recommend using yellow (Yukon gold), or red potatoes. They both are less starchy and will hold up great in the oven.

Nutrition Facts (per serving)

90 Calories
4g Fat
9g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 90
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 12mg 4%
Sodium 243mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g
Vitamin C 10mg 48%
Calcium 84mg 6%
Iron 0mg 2%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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