Broccoli Dip

• 1 stick oleo
• 1 small white onion, chopped
• 1 clove garlic, pressed
• 1 pkg. slivered almonds, toasted
• 1 tsp. Worcestershire sauce
• 1 can cream of mushroom soup
• 1 (3 oz.) can mushroom pieces
• 1 pkg. frozen broccoli
• 1 pkg. Kraft's garlic cheese
• 1 tsp. Tabasco sauce

1. Drain mushrooms and save juice.
2. Cook broccoli in mushroom juice, without any salt added.
3. Drain broccoli and chop.
4. Saute onion and garlic in oleo until clear.
5. Put broccoli, onion, garlic and mushroom soup into a double boiler.
6. When hot, add cheese, mushroom pieces and almonds.
7. Season to taste with Worcestershire sauce and Tabasco sauce.
8. Serve hot in a chafing dish with toast rounds.
9. Serves 25 to 30.

oleo, white onion, clove garlic, slivered almonds, worcestershire sauce, cream of mushroom soup, mushroom pieces, frozen broccoli, garlic cheese, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183105 (may not work)