Broccoli Cheese Dip

By nurseliz

Ingredients

• Ingredients
• 2 * 2 jars (8 ounces each) process cheese sauce
• 1 * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 * 3 cups frozen chopped broccoli, thawed and drained
• 1/2 * 1/2 pound fresh mushrooms, chopped
• 2 * 2 tablespoons chopped seeded jalapeno pepper
• * Assorted fresh vegetables

Preparation

Step 1

* In a 1-1/2-qt. slow cooker, combine the cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low for 2 hours or until heated through. Serve with vegetables. Yield: 5-1/2 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1/4 cup) equals 47 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 277 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.