Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Broccoli Cheese Dip
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- #21227
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
20 ounces frozen chopped broccoli
1/2 pound Mexican Velveeta cheese, cubed
1/2 pound regular Velveeta cheese, cubed
2 cans (10 ounce size) cream of celery soup (or other cream soup)
1/4 cup sour cream
1 tablespoon garlic salt
directions
Cook the broccoli as directed on the package and drain well.
Combine the two types of cheese in the crock pot. Cover, cook on high heat stirring frequently for 30 minutes or until the cheese is melted.
In a bowl, mix together the soup, sour cream, garlic salt, and cooked broccoli. Stir into the cheese mixture and set the crock pot to low heat to keep the dip warm while serving. Serve with tortilla or corn chips.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 16, 2013
This was good but I think something other than cream of mushroom soup could be used. Maybe cream cheese? It just kinda seemed out of place. Not bad, just not really the taste I was expecting...