Hot Broccoli Dip

• 20 oz. frozen broccoli (two 10 oz. pkg.)
• 8 oz. sliced, canned mushrooms
• 1 (21.5 oz.) can cream of mushroom soup
• 1/4 c. margarine (low-fat)
• 1/2 c. raw onion, chopped
• 1/3 c. unsalted almonds
• 8 oz. American cheese
• 10 oz. Cheddar cheese (low-fat)
• 1 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1/2 tsp. garlic powder

1. In a large skillet, melt margarine.
2. Add onion and mushrooms; saute until onion is tender, about 3 minutes.
3. Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly.
4. Thaw, drain and cut broccoli into bite size pieces. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot pepper sauce.
5. Simmer 10 minutes, stirring occasionally.
6. Serve warm with tortilla chips, assorted crackers, bread chunks or fresh vegetable dippers.

frozen broccoli, mushrooms, cream of mushroom soup, margarine, onion, unsalted almonds, american cheese, cheddar cheese, worcestershire sauce, hot pepper sauce, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345254 (may not work)