• 1 10-oz. Frozen Chopped Broccoli, thawed –
• ¼ stick butter –
• 1 cup chopped celery –
• 1 large onion chopped –
• 1 clove garlic minced or 1 teaspoon garlic from a jar –
• 1 10-oz. can cream of mushroom soup –
• 8 ounces softened cream cheese –
• 4 ounces Mexican Velveeta Cheese – any dip cheese from a jar will work
• Cayenne pepper to taste – 1/4-1/2 teaspoon
• ½ cup slivered almonds – optional
• Cook broccoli according to package directions; drain well.
• Melt butter in a skillet. Saute celery, onions, garlic and broccoli until tender.
• Combine sauteed vegetables, soup, cheeses and pepper in a sauce pan.
• Cook until cheeses are melted and smooth.
• Stir in almonds.
• Option: Put sauteed vegetables and cheeses in a slow cooker on low until cheeses are melted.
• Serve hot with scoop chips or gourmet breads.
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