Hot Broccoli Dip

By á-174942

Ingredients

• 1 package chopped frozen broccoli - (10 oz) thawed
• 1 stick margarine
• 1 medium onion chopped
• 1 can cream of mushroom soup - (10 3/4 oz)
• 14 ounces Velveeta cheese cut up
• 1 can mushroom stems and pieces - (2 1/2 oz)

Details

Servings 1

Preparation

Step 1

Combine first 3 ingredients in a saute pan and cook until onions are clear. Transfer to the Slow cooker. 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.

This recipe yields ?? servings.