Cheese and Broccoli Dip Recipe

Cheese and Broccoli Dip Recipe

2 boxes of broccoli (frozen, 10 oz); boiled, drained & chopped
1/4 c of sour cream
1/2 lb of cheese (Mexican Velveeta); grated or diced
1/2 lb of regular cheese (Velveeta); grated or diced
1 tbsp of garlic salt
2 canned cream of mushroom soup

Combine the mushroom soup, garlic salt, and sour cream in a medium-sized bowl. Whisk well ’til smooth. Set aside.

Melt the Mexican Velveeta cheese, regular Velveeta cheese in the crockpot. Once the cheese has melted, pour the soup mixture into the crockpot. Stir ’til well-blended. Cover with lid.

Cook for 2 hours, stirring occasionally. Serve it as topping for tortilla or potato chips together with jalapeno or salsa.

>> Cheese and Broccoli Dip Recipe