2 pkg (10-oz each) frozen chopped broccoli, cooked & drained
1 lb box Mexican Velveeta cheese
1 small can sliced mushrooms, drained
1 can cream of mushroom soup, undiluted
1/2 tsp minced garlic
Combine the cheese, soup, and garlic together in a crockpot or slow cooker. With cooker on high, heat the ingredients until the cheese melts, stirring frequently to blend. Add the broccoli and mushrooms; heat until heated through. Serve directly from cooker, if desired.
Serve with tortilla chips.
Yields: 20 cups