This Hot Broccoli Dip recipe for the slow cooker can be served with large corn chips for dipping, spooned onto toasted slices of French bread, or used as a topping for baked potatoes.
What You Need
• 1 10-oz. package chopped frozen broccoli, thawed
• 1 stick margarine
• 1 medium onion, chopped
• 1 (10 3/4-oz.) can cream of mushroom soup
• 14 ounces Velveeta cheese, cubed
• 1 to 2 1/2 oz. can mushroom stems and pieces
What To Do
1. Combine first three ingredients in a saute pan and cook until onions are clear.
2. Transfer to crockpot and add other ingredients.
3. Cook on low for 90 minutes to 2 hours, or until cheese is melted and mixture is hot.
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