 |
Broccoli Cheese Dip
 Print Version |
 Email To A Friend
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 cup sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. regular Velveeta cheese
1 tbl. garlic salt
Cook and drain broccoli. Melt cheese in a crockpot or slow cooker (set to low for about 1-1/2 to 2 hours). Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as a dip with tortilla chips.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
