Hot Broccoli Dip

• 1/4 c. butter
• 2 (4 oz.) cans mushroom pieces
• 1/2 c. chopped onion
• 2 cans cream of mushroom soup
• 2 (5 oz.) jars Old English Cheddar cheese spread
• 2 (9 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1/3 c. slivered almonds
• 1/2 tsp. garlic powder
• 1 tsp. Worcestershire sauce
• 4 to 6 drops Tabasco sauce
• 8 oz. pkg. Velveeta cheese
• tortilla chips

1. In large skillet melt butter.
2. Add mushrooms and onions; saute until onion is tender (about 3 minutes).
3. Add soup and cheeses; stir until smooth and bubbly, stirring constantly.
4. Add broccoli, almonds, garlic powder, Worcestershire sauce and Tabasco sauce. Pour into crock-pot; keep hot until serving.
5. Serve over tortilla chips.

butter, mushroom pieces, onion, cream of mushroom soup, cheddar cheese, broccoli, almonds, garlic powder, worcestershire sauce, tabasco sauce, velveeta cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816945 (may not work)