Hot Broccoli Dip - cooking recipe

Ingredients

1/4 c. butter
1/2 c. chopped onion
8 oz. mushrooms, drained
2 (10 oz.) cans cream of mushroom soup
8 oz. lite Velveeta cheese, cubed
2 (5 oz.) jars process cheese spread
2 (9 oz.) pkg. frozen chopped broccoli, thawed
1/3 c. slivered almonds
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
4 drops hot pepper sauce
1 round rye bread

Preparation

Melt butter.
Add onion and mushrooms.
Saute until tender, about 3 minutes.
Add soup and cheeses.
Cook until mixture is smooth and bubbly, stirring constantly.
Add broccoli, almonds, garlic powder, Worcestershire and pepper sauce.
Simmer 10 minutes. Serve in large round rye bread that has been hollowed out.
Use bread pieces for dipping.
You will need an extra loaf of rye bread.