BROCCOLI, CHEESE, MUSHROOM DIP

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, melba toast or whole grain crackers.

Yields: 20 cups

file photo