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Cook Time: 2 hours
Ingredients:
- 1 stick butter or margarine
- 1/2 cup diced onion
- 1 package (10 oz.) chopped frozen broccoli, thawed
- 1 can (4 ounces) chopped mushrooms, drained
- 1 (10 3/4 oz.) cans of cream of mushroom soup
- 16 ounces Velveeta cheese, cut up
Preparation:
Combine butter or margarine, chopped onion, and broccoli in a small skillet and cook over low heat until onions are clear. Transfer to the slow cooker. Add mushrooms, soup, and cheese; 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 use as a topping for baked potatoes. Freezes well.
More Dip Recipes:
Chile Con Queso Dip Recipe
Chili Cheese Dip Recipe
Broccoli Cheese Dip Recipe
Hot Jalapeno Cheese Dip
Artichoke Cheese Dip Recipe
Beefy Cheese Dip Recipe
Cheesy Black-Eyed Pea Dip
Healthy Onion Dip
Creamy Spinach Dip
Velveeta and Salsa Cheese Dip
Bacon Cheese Dip
Sausage and Cheese Dip
Hamburger Cheese Dip
Broccoli and Velveeta Cheese Dip
Mississippi Sin Dip
Pizza Dip
Slow Cooker Recipes | Casseroles | Main Recipe Index
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