Prep 20 mins
Cook 10 mins
An oldie that was popular with my crowd back in the 80's.
- 1 (10 ounce) package frozen chopped broccoli
- 1⁄4 cup sliced fresh mushrooms
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped onion
- 3 tablespoons butter or 3 tablespoons margarine
- 1 (10 1/2 ounce) can cream of mushroom soup
- 6 ounces garlic cheese rolls, cut into cubes
- 1 dash hot sauce
- Cook broccoli according to package directions; drain well, and set aside.
- Saute mushrooms, celery, and onion in butter in a large skillet until tender.
- Add broccoli and remaining ingredients; cook over low heat, stirring until cheese melts.
- Serve warm with corn chips.
Wonderful broccoli-cheese dip. I took Sunflower's advice and after cooking the broccoli and sauteeing the mushrooms, celery, and onion, I put all the ingredients in a crockpot and cooked on High until the cheese melted. Then I switched to LOW and let folks serve themselves. I used chips and bread chunks as dippers. Had a wonderful garlic-cheese flavor. Thank you Nurse Di.
I made this to take to a pot-luck at work. I made the dip the night before and kept it warm in a crock-pot during the party. I doubled the amount of mushrooms. The flavor was very rich and tasty. I think the garlic cheese is the "secret" ingredient. My co-workers commented on how good they thought it was. Thanks for a big hit.
A friend of mine used to make this all the time way back in the 80's. I never got the recipe so I was glad to see it posted. The garlic cheese makes this yummy. After preparing, I put in a crock-pot to keep warm. My guests loved it as well. Thanks Nurse Di.