HOT BROCCOLI DIP

1/4 cup margarine or butter
2 cans (4 oz. each) Green Giant Mushrooms Pieces and Stems, drained
1/2 cup chopped onion
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
2 jars (5 oz. each) sharp pasteurized process cheese spread
8 oz. pasteurized process cheese food (Velveeta), cut into cubes
2 pkg. (9 oz. each) Green Giant Broccoli, thawed, drained and cut into bite-size pieces
1/3 cup slivered almonds
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
3 to 4 drops hot pepper sauce
tortilla chips or assorted crackers (for serving)

In large skillet, melt margarine. Add mushrooms and onion; saute until onion is tender, about 3 minutes.

Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot pepper sauce. Simmer 10 minutes, stirring occasionally.

Serve with tortilla chips or assorted crackers.

TO MAKE AHEAD:
Hot broccoli dip can be frozen. Thaw slightly; reheat and serve. Fondue pot works well for serving and keeping warm.

Makes 7 cups
From: Recipelink.com
Source: Recipe booklet: Country American Cookbook, Pillsbury Classic Cookbook #33, 1983