HOT BROCCOLI & CHEESE DIP

Joann Parme

¼ cup margarine or butter 2 (5 oz.) jars sharp processed cheese spread

½ cup chopped onion 2 (9oz) pkg frozen chopped broccoli

8 oz. mushroom pieces & stems 1/3 cup slivered almonds

2 (10- ¾ oz) Cream of Mushroom Soup ½ teaspoon garlic powder

8 oz. processed cheese (cubed) 1 tsp. worchestershire sauce

3-4 drops hot pepper sauce

In large skillet, melt margarine. Add onion & mushrooms. Saute until tender (about 3 minutes). Add soup and cheeses. Cook until smooth and bubbly, stirring constantly. Add broccoli, almonds, garlic powder, worchestershire sauce and hot pepper sauce. Simmer 10 minutes, stirring occasionally.

Serve with tortilla chips or assorted crackers. Makes 7 cups. Can be frozen.

1 Tablespoon = 25 calories