posted by Mona M 02-26-102 9:54 AM
Hot Broccoli Dip
from the Houston Junior League Cookbook
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
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
Copyright 1992 The Junior League of Houston, Inc. All rights reserved.
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