Broccoli Cheese Dip
- 2 packages frozen chopped broccoli - (10 oz ea)
- 2 cans cream of mushroom soup - (10 3/4 oz ea)
- 1/4 cup sour cream
- 1/2 pound Mexican Velveeta cheese
- 1/2 pound regular Velveeta cheese
- 1 tablespoon garlic salt
Cook and drain broccoli. Melt cheese in Slow cooker. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.
Serve as dip with tortilla chips.
This recipe yields ?? servings.