Belfast Broccoli Dip

by Liz

Servings: 1 batch

INGREDIENTS

1 med. onion, chopped
1 can (4 oz.) mushroom stems and pieces, drained
1 tbsp. butter
1 roll Kraft garlic cheese
1 can (10-3/4 oz.) cream of mushroom soup
1 pkg. (10 oz.) frozen broccoli, cooked and drained
1 dash Worcestershire sauce
Salt, to taste

INSTRUCTIONS

Saute onion and mushrooms in butter in a saucepan. In a double boiler, melt cheese. To cheese, add mushroom soup and all remaining ingredients. Serve warm in a chafing dish with crackers.

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Tagged: artichokedip, dipsspreads add tags

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