Cheesy Broccoli Dip

Ingredients

1/4 cup margarine
1/2 cup chopped onion
2 (4 oz) cans mushroom
pieces and stems, drained
2 (10 3/4 oz) cans condensed
cream of mushroom soup
1 (8 oz) pasteurized processed
cheese food, cut into cubes
2 (5 oz) jars sharp pasteurized
processed cheese food
2 (9 oz) packages frozen cut broccoli,
thawed, drained, and cut into
small pieces
1/3 cup slivered almonds
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
3-4 drops hot pepper sauce, to taste

Directions

1. In a large skillet, melt margarine.
2. Add onion and mushrooms; sauté until onion is tender, about 3 minutes.
3. Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly.
4. Add broccoli, almonds, garlic powder, Worcestershire sauce, and hot pepper sauce.
5. Simmer 10 minutes, stirring occasionally.
6. Serve with tortilla chips or assorted crackers.

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You can make this dip beforehand and freeze it. Thaw slightly; reheat and serve. Tastes great every time!

As the dip sits, it thickens slightly, but retains its gooey goodness.

Here’s a helpful hint that works for us: Put a bowl of it on the coffee table—it’ll keep your guests happily occupied while you finish up in the kitchen.

Store covered in your refrigerator.