Hot Broccoli Dip - cooking recipe

Ingredients

1/4 c. butter
2 (4 oz.) cans mushroom pieces
1/2 c. chopped onion
2 cans cream of mushroom soup
2 (5 oz.) jars Old English Cheddar cheese spread
2 (9 oz.) pkg. frozen chopped broccoli, thawed and drained
1/3 c. slivered almonds
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
4 to 6 drops Tabasco sauce
8 oz. pkg. Velveeta cheese
tortilla chips

Preparation

In large skillet melt butter.
Add mushrooms and onions; saute until onion is tender (about 3 minutes).
Add soup and cheeses; stir until smooth and bubbly, stirring constantly.
Add broccoli, almonds, garlic powder, Worcestershire sauce and Tabasco sauce. Pour into crock-pot; keep hot until serving.
Serve over tortilla chips.