Broccoli Dip Recipe

Ingredients

1 lb box Velveeta cheese. Only use Velveeta.

10 oz box of frozen chopped broccoli

1 small can cream of mushroom soup

1 small can sliced mushrooms

2-3 celery stalks

1/2 medium yellow onion

1/2 stick butter

2 tbls worcestershire sauce

Tabasco sauce, to taste

Tortilla chips

chop celery and onion, sautee with butter
put sauteed onion and celery into crock along with mushroom soup. Set crock to low.
cut Velveeta into 1/2 inch cubes and put that in the crock too. Stir it up.
thaw frozen broccoli in microwave, then drain all the water out. Put broccoli into crock. Stir real good.
Open canned mushrooms, strain juice into separate cup and set aside for later, put mushrooms into crock. Stir.
Let everything melt with crock on low, stirring occasionally. Once melted, add Worcestershire and Tabasco. Add mushroom juice as needed if too thick.
if you don’t have a crock then use a big pot, just keep the heat low and stir more.