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BROCCOLI CHEESE DIP IN THE CROCK POT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Shelton Estate in Arlington, Texas in 1992. 20 ounces frozen chopped broccoli 2 cans cream of mushroom soup 1/4 cup sour cream 1/2 pound Mexican Velveeta cheese 1/2 pound regular Velveeta cheese 1 tablespoon garlic salt Cook and drain broccoli. Melt cheese in slow cooker. Mix soups, sour cream, broccoli and garlic salt then mix into melted cheese. Serve as dip with tortilla chips.



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