Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 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 crockpot. 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. Happy Cooking ! Jenny M., Moderator ~Vegcrockpotcooks~ Quote Link to comment Share on other sites More sharing options...
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