Broccoli-Cheese Dip - cooking recipe

Ingredients

2 (1 lb.) pkg. frozen chopped broccoli
2 lb. Velveeta cheese (may use lite)
1 medium onion, chopped
1 can mushroom soup
1 tsp. Worcestershire sauce
1 tsp. minced garlic

Preparation

Cook broccoli and onion in Dutch oven on top of stove until broccoli is soft and turning lighter green.
Drain in colander. Melt Velveeta on stove or microwave, stirring often.
Add soup, Worcestershire and garlic.
Stir in broccoli and onion until blended.
If too thin, let cook over low heat until thickens. Best if made day before and refrigerated.
Serve warm with snack crackers or Fritos.