Broccoli Dip

Name: Broccoli Dip
Ingredients: 1 (10 oz.) pkg. frozen chopped broccoli; 1/2 tsp. salt; 1/4 c. water; 1 small onion, chopped; 2 tsp. margarine or butter; 1 (10 oz.) can cream of mushroom soup; 1 (6 oz.) roll garlic cheese, crumbled; 1/2 tsp. salt; 1 tsp. m.s.g.; 1/8 tsp. pepper; 1/8 tsp. Tabasco sauce; 1 tsp. Worcestershire sauce; 1 (4 oz.) can mushroom pieces and stems

13 ingredients

10 steps

Ingredients

1 (10 oz.) pkg. frozen chopped broccoli
1/2 tsp. salt
1/4 c. water
1 small onion, chopped
2 tsp. margarine or butter
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) roll garlic cheese, crumbled
1/2 tsp. salt
1 tsp. m.s.g.
1/8 tsp. pepper
1/8 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 (4 oz.) can mushroom pieces and stems

Directions

1

Cook the broccoli with 1/2 teaspoon salt in the water in a saucepan until tender; drain.
2

Saute the onion in the margarine in a large skillet.
3

Add the soup, cheese, salt, m.s.g., pepper, Tabasco sauce and Worcestershire sauce.
4

Cook over medium heat until the cheese melts, stirring occasionally.
5

Add the broccoli. Cook for 1 minute longer, stirring occasionally.
6

Stir in the mushrooms.
7

Cook until heated through.
8

Serve hot with crackers or chips.
9

May add 3/4 cup slivered almonds.
10

Yields 16 servings.