Warm Broccoli Cheese Dip

Name: Warm Broccoli Cheese Dip
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 5.50 cups.
Cuisine: North America, Mexican
Ingredients: 2 jars (8 ounces each) process cheese sauce; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 cups frozen chopped broccoli, thawed and drained; 1/2 pound fresh mushrooms, chopped; 2 tablespoons chopped seeded jalapeno pepper; Assorted fresh vegetables

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours YIELD: 5.50 cups.

When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. —Barbara Maiol, Conyers, Georgia

Ingredients

2 jars (8 ounces each) process cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups frozen chopped broccoli, thawed and drained
1/2 pound fresh mushrooms, chopped
2 tablespoons chopped seeded jalapeno pepper
Assorted fresh vegetables

Directions

1. In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.

Nutrition Facts

1/4 cup: 47 calories, 3g fat (2g saturated fat), 7mg cholesterol, 277mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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