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Wednesday, 22 October 2014

HOT BROCCOLI DIP

HOT BROCCOLI DIP
* 1 (10 oz.) chopped frozen broccoli, thawed
* 1 stick margarine
* 1 med. onion, chopped
* 1 (10 3/4 oz.) cans of cream of mushroom soup
* 14 oz. Velveeta cheese, cut up
* 1 to 2 1/2 oz. can mushroom stems and pieces
Combine first 3 ingredients in a saute pan and cook until onions are
clear. Transfer to the slow cooker/Crock Pot. Add soup, cheese, and
mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is
melted and mixture is hot. Dip with large corn chips or can be poured
over baked potatoes. Freezes well.

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