Very Good! I also doubled the spices and instead of hot water, used hot coffee! Excellent and a "keeper"!

Reviewed On: Sep. 20, 2009

This is one of my FAVORITE quick dip recipes. I prefer using creamy horseradish (1-2 tablespoons) and extra dill than called for in this recipe. Additionally, for a crowd, I double the recipe and serve it in round pumpernickle (or rye, or whatever) bread that I have hollowed out - reserving the chunks of bread to scoop out the dip. Delicious!

Reviewed On: Jan. 19, 2009

This is a classic holiday recipe in my home - and over the years it has become MANDATORY that I make this dish. There are a couple of things that I do differently, however, the first being that I use a 1 LB. (16 oz) brick of velveeta cheese and secondly, I slightly defrost the frozen broccoli and drain the excess water. I then separately melt the velveeta cheese with 1 T butter and once melted, I stir it into the broccoli. The remaining butter (1-2 T) is melted and mixed with the crushed crackers which are then placed on top of the broccoli cheese mixture. The casserole is then baked until golden brown and bubbly. Bon Appetite!

Reviewed On: Nov. 15, 2006