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Slow Cooker Hot Broccoli Dip with Cheese

User Rating 5 Star Rating (1 Review)


Photo: Diana Rattray
Velveeta cheese makes this hot  broccoli dip smooth and flavorful and the slow cooker makes it super easy to cook and serve.. 

Cook Time: 2 hours

Total Time: 2 hours


  • 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


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 it as a topping for baked potatoes. Freezes well.


User Reviews

Reviews for this section have been closed.

 5 out of 5
awesome dip, Member Gryphon453

Made this Saturday for a small dinner party. Its absolutely great. The otger couple said could have eaten as a thick soup. They asked for recipe & seconds Would recommend double batches

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