Broccoli Vegetable Dip
3 stalks of celery, finely chopped
1 small onion, finely chopped
1 (10+oz) can of mushroom soup
1 (8 oz) pkg. Velveeta Cheese
1 (6 oz) roll Kraft garlic cheese
1 (10 oz) pkg. frozen broccoli, chopped
Salt to taste
Pepper to taste
Worcestershire sauce to taste
Tobasco to taste
Saute celery and onion together in a medium size sauce pan. Blend in soup, cheeses, then broccoli. Add salt, pepper, Worcestershire and Tobasco. Cook slowly for about 30 minutes, stirring occasionally. (May require less time) Transfer to a chafing dish and keep warm. Serve with raw vegetables, or as a topping for baked potatoes.
Enjoy!
Blessings,
Pete
