Ingredients

* 2 (10 oz.) boxes of frozen chopped broccoli
* 2 cans cream of mushroom soup
* 1/4 c. sour cream
* 1/2 lb. Mexican Velveeta cheese
* 1/2 lb. reg. Velveeta cheese
* 1 tbsp. garlic salt

Cook and drain the broccoli.
Melt the cheese in a slow cooker/Crock Pot.

Mix soups, sour cream, broccoli and garlic salt.
Mix into melted cheese.

Serve as dip with tortilla chips.

Tags for this recipe :

Tags: Crock Pot Recipes, Vegetarian Recipes, Soup Recipes

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