Cheese Broccoli Dip

Terri Hinton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 stick butter
  • 1 medium onion, chopped
  • 1 large can mushrooms, chopped
  • 1 package broccoli, chopped and cooked
  • 1 can cream of mushroom soup
  • 1 roll Kraft® garlic cheese

Sauté onion in butter. Add mushrooms and sauté for minutes more. Add cooked broccoli and mushroom soup. Slowly add chunks of cheese, stirring until melted.

Serve warm.

Great with chips or crackers.



IN HONOR OF

THE FOUR TREASURES GOD ENTRUSTED US WITH: PHYLLIS, SUZONNE, RANDY, AND JOEY

Given by H. P. and Betty Roberts





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.