Broccoli Dip - cooking recipe

Ingredients

8 oz. Velveeta cheese
1 pkg. frozen chopped broccoli
1 small onion, diced
margarine
Tabasco sauce
minced garlic
1 can sliced mushrooms, drained
1 can cream of mushroom soup

Preparation

In saucepan, melt 2 tablespoons margarine and saute onion. Melt the Velveeta (cut in chunks for easier melting).
Cook the broccoli according to package directions.
Add 1 to 2 teaspoons of minced garlic, dash of Tabasco, mushrooms and cream of mushroom soup; stir frequently.
Add broccoli.
Serve in crock-pot to keep warm.
Serve with Ritz crackers.