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    Hot Broccoli Dip


    Source of Recipe


    from the Houston Junior League Cookbook
    Hot Broccoli Dip

    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped mushrooms
    3 tablespoons butter
    1 package frozen chopped broccoli, cooked and drained
    1 can condensed mushroom soup
    1 package (6 ounces) garlic cheese, diced
    Generous squeeze of lemon juice
    TO PREPARE:
    Sauté onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice green color. Serve in chafing dish with tostados, Fritos or toast rounds. This can be prepared ahead of time, but do not heat until the last minute. May also be frozen.

    YIELD: 1 quart



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    Copyright 1992 The Junior League of Houston, Inc. All rights reserved.

 

 

 

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