Cheesy Broccoli DipSeptember 8, 2008 | Email This Post Print This Post Post a Comment
1 (16 ounce) box Mexican Velveeta cheese, cubed
1 (10 ounce) can golden mushroom soup
1/4 cup milk
1 (10 ounce) box frozen chopped broccoli, thawed, drained
In slow cooker, combine cheese, soup and milk. Stir well and fold in broccoli.
Cover and cook on LOW for 1 to 2 hours.
Stir before serving.
Serves 8 to 10.