- * 2 (10 oz.) boxes of
frozen chopped broccoli
- * 2 cans cream of mushroom soup
- * 1/4 c. sour cream
- * 1/2 lb. Mexican Velveeta cheese
- * 1/2 lb. reg. Velveeta cheese
- * 1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.
Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.
Serve as dip with tortilla chips.