* Exported from MasterCook * Hot Broccoli Dip Recipe By :QVC's In The Kitchen With Bob
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method
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1/4 cup butter or margarine
8 ounces canned mushroom stems and pieces -- drained
1/2 cup chopped onion
2 cans condensed cream of mushroom soup
10 ounces pasteurized sharp cheese spread
8 ounces sharp cheese -- cut
into small cubes
20 ounces broccoli -- finely chopped
1/3 cup slivered almonds
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
4 drops Tabasco sauce1. In a large skillet, melt the butter or margarine over medium-
high heat. Add the mushrooms and onion, and sauté until the onion
wilts, about 1 to 2 minutes. Add the soup and cheeses, and cook
until the mixture becomes smooth and bubbly, stirring frequently. 2. Add the broccoli, almonds, garlic powder, Worcestershire sauce,
and Tabasco. Simmer 8 minutes, stirring constantly. 3. Serve with tortilla chips or assorted crackers. Makes approximately 4 cups. - - - - - - - - - - - - - - - - - - - Per serving: 826 Calories (kcal); 73g Total Fat; (73% calories from
fat); 22g Protein; 36g Carbohydrate; 124mg Cholesterol; 620mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable;
0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer at Art
Posted on FareShare 5-2000
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