Thursday, May 29, 2014

Cook Time- 2 hours

2 (10 oz.) boxes of frozen chopped broccoli
2 cans of cream of mushroom soup
1/4 cup sour cream
1/2 lb Mexican Velveeta cheese
1/2 lb plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Cook and drain the broccoli. Melt cheese in the crockpot (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix this into the melted cheese. Keep crockpot on warm and serve as dip with any typr of tortilla chips.

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