Hot Broccoli Dip

Name: Hot Broccoli Dip
Ingredients: 20 oz. frozen broccoli (two 10 oz. pkg.); 8 oz. sliced, canned mushrooms; 1 (21.5 oz.) can cream of mushroom soup; 1/4 c. margarine (low-fat); 1/2 c. raw onion, chopped; 1/3 c. unsalted almonds; 8 oz. American cheese; 10 oz. Cheddar cheese (low-fat); 1 tsp. Worcestershire sauce; 1/4 tsp. hot pepper sauce; 1/2 tsp. garlic powder

11 ingredients

6 steps

Ingredients

20 oz. frozen broccoli (two 10 oz. pkg.)
8 oz. sliced, canned mushrooms
1 (21.5 oz.) can cream of mushroom soup
1/4 c. margarine (low-fat)
1/2 c. raw onion, chopped
1/3 c. unsalted almonds
8 oz. American cheese
10 oz. Cheddar cheese (low-fat)
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. garlic powder

Directions

1

In a large skillet, melt margarine.
2

Add onion and mushrooms; saute until onion is tender, about 3 minutes.
3

Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly.
4

Thaw, drain and cut broccoli into bite size pieces. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot pepper sauce.
5

Simmer 10 minutes, stirring occasionally.
6

Serve warm with tortilla chips, assorted crackers, bread chunks or fresh vegetable dippers.