3/4 cup butter
3 celery stalks, sliced thin
1 medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
3 tbsp flour
1 can (10.5-oz) condensed cream of celery soup
1 pkg (10-oz) frozen chopped broccoli, thawed
1 (5 to 6-oz) garlic cheese roll, cut up
In a small skillet, melt the butter and saute celery, onion, and mushrooms; stir in the flour. Pour the mixture into a lightly greased crock pot or slow cooker. Stir the soup, broccoli, and cheese roll into the cooker. Add lid and cook on high, stirring every 15 minutes until the cheese is melted. Turn heat setting to low and cook for 2 to 4 hours.
Serve dip hot with chips, fresh vegetables, etc.
Yield: 1 quart