Broccoli Cheese Dip
 

Sharon


2 (10 oz.) boxes of frozen chopped broccoli

2 cans cream of mushroom soup

1/4 c. sour cream

1/2 lb. Mexican Velveeta cheese

1/2 lb. reg. Velveeta cheese

1 tbsp. garlic salt

Cook and drain broccoli. Melt cheese in crock-pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.