Hot Broccoli Cheese Dip

We enjoy this dip on every holiday and I'm often asked to bring a batch to family get-togethers; it doubles easily and travels well. I've prepared it with 1/3 reduced fat cream cheese, light sour cream, and 2% milk cheese without any problems. The recipe was included in a Kraft advertisement, so their product names are listed as originally printed.

• Ready In: 35 mins
• Serves: 32
• Yields: 32 2 Tbs. servings

Ingredients

• 8  ounces Philadelphia Cream Cheese, softened
• 1  cup  knudsen sour cream or 1  cup  breakstone's sour cream
• 1 (2/3ounce) envelope  Italian salad dressing mix ("Good Seasons")
• 10  ounces  frozen chopped broccoli, thawed and well-drained
• 8  ounces  kraft shredded cheddar cheese, divided

Directions

1. Heat oven to 350°F.
2. Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
3. Spread into 9-inch pie plate.
4. Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted.
5. Serve with assorted crackers and crudites.