Hot Broccoli Dip - cooking recipe

Ingredients

1 stick margarine
1 onion, chopped
2 (16 oz.) bags frozen chopped broccoli, cooked and drained
1/2 lb. fresh mushrooms, sliced
2 cans (10 3/4 oz. each) cream of mushroom soup
2 cloves garlic, minced
1/2 c. slivered almonds
32 oz. Velveeta cheese, sliced

Preparation

In a large saucepan, combine margarine and onion.
Saute until the onion is soft.
Add remaining ingredients and mix well. Transfer mixture to a large slow cooker and cook over low heat until cheese is melted, about 1 1/2 hours.
Serve with corn chips or tortilla chips.
Makes 10 cups.