I loved this dip as a child and it was the only food I craved while pregnant (guess it was the broccoli)
4 packages chopped broccoli, cooked and drained
1 8-ounce can mushroom pieces (to use fresh mushrooms see below)
Salt and red pepper
2 cans cream of mushroom soup
1 roll garlic cheese, sliced
1 bunch green onions
1 stick butter
Sauté green onions in butter.
Add soup; when hot, add cheese and melt.
Add broccoli and mushrooms.
Salt and red pepper to taste.
Best when hot. Serve with your favorite chips. I also like dipping veggies in this dip.
If using fresh mushrooms - slice (and lightly chop for small pieces) fresh mushrooms, then saute' with the green onions until soft and cooked through.
Kraft garlic cheese roll is impossible to find. You may substitute with Velveeta and some diced jalapenos or check the deli cheese case for a similar substitute.
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