Mock Oyster Dip

• 2 packages Frozen Broccoli, Thawed & Chopped
• 2 bunches Green Onions, Minced
• 1 stick Margarine
• 6 ounces, weight Monterey Jack Cheese, Sliced Into 1/4 Inch Cubes
• 1 Tablespoon Jalapenos, Chopped
• 10 ounces, fluid Can Cream Of Mushroom Soup
• 4 ounces, weight Can Mushroom Pieces, Drained
• 1 dash Tabasco To Taste

1. 1.
2. Cook broccoli until very tender (overcooked).
3. Drain.
4. 2.
5. In a fondue pot, saute onion in margarine.
6. 3.
7. Add broccoli and remaining ingredients to sauteed onion.
8. 4.
9. Stir until cheese is melted.
10. 5.
11. Serve warm, with favorite crackers or chips.
12. Note: In the late 1990s, Kraft Foods did away with their jalapeno cheese roll, which was originally used in the recipe, so I substituted Monterey Jack cheese and diced jalapenos.

frozen broccoli, green onions, margarine, weight monterey, jalapenos, cream of mushroom soup, mushroom

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mock-oyster-dip/ (may not work)