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Hot Broccoli Dip


1 (10 oz.) chopped frozen broccoli, thawed
1 stick margarine
1 medium onion, chopped
1 (10 oz.) cans of cream of mushroom soup
14 oz. Velveeta cheese, cut up
1 to 2 oz. can mushroom stems and pieces


Combine first 3 ingredients in a sauté pan and cook until onions are clear. Transfer to the slow cooker. Add soup, cheese, and mushrooms, heat on low for about 1 ½ to 2 hours or until cheese is melted and mixture is hot. Serve dip with large corn chips or can be poured over baked potatoes. Freezes well. 

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