Garlic Mushroom Queso Dip

• 2 tablespoons Parkay Original Spread-tub
• 1 pkg. (8 oz. each) fresh button mushrooms, quartered
• 1 Tbsp. finely chopped garlic
• 1 cup chicken broth
• 1 lb. (16 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
• 1 can (10 oz. each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
• Toasted sliced bread or assorted vegetables, optional

1. Melt Parkay in large skillet over medium-high heat.
2. Add mushrooms and cook 2 to 3 minutes or until browned lightly.
3. Add garlic; cook until fragrant.
4. Add broth; reduce heat to medium and simmer 2 minutes.
5. Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe dish; cover.
6. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.
7. Remove from microwave; stir until mixture is blended.
8. Serve with toasted sliced bread or assorted vegetables, if desired.

parkay original spread, button mushrooms, garlic, chicken broth, queso blanco, tomatoes, bread

Taken from www.kraftrecipes.com/recipes/garlic-mushroom-queso-dip-171176.aspx (may not work)