Microwave broccoli in a covered dish on high about three minutes or until thawed. Drain any excess water.
Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted.
Serve hot.
If desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.
Mix together sour cream, soup mix, broccoli and half of cheese.
Sprinkle remaining cheese on top.
Bake at 350\u00b0 for 30 minutes, uncovered.
Serve hot with vegetable crackers.
Mix mayonnaise, sour cream, soup mix and Parmesan cheese.
Let stand in refrigerator for 2 hours to overnight.
Before serving, add broccoli to mixture.
Use loaf of bread; carve out and tear into pieces.
Fill bread with dip and use bread pieces to dip with.
Saute beef and drain fat.
Melt butter and saute onion and broccoli.
Melt cheese rolls in microwave.
Add cream of mushroom soup, green chillies, onion, beef and broccoli.
Heat over low heat and serve as a dip with Tostitos or use as a main dish over rice or noodles.
Saute onion in butter.
Cook broccoli.
Put broccoli, onion, soup, cheese and mushrooms in large pan and heat until bubbly. Serve with dip-size corn chips.
Saute onion and celery in butter.
Add flour, then cheese (cut up cheese into chunks, so it will melt quickly).
Then add mushrooms and soup.
Cook broccoli according to directions on package.
Drain.
Add to mixture.
Heat the dip well, then pour into chafing dish and keep hot.
Serve with Fritos.
Saute onions in butter.
Add mushroom soup and garlic cheese. Chop broccoli and add to mixture.
Drain mushrooms and add.
Serve hot with dip sized Fritos.
Saute celery, onion and mushroom pieces in butter.
Add drained cooked broccoli, golden mushroom soup and bacon cheese.
Heat and serve as a warm dip with tortilla chips.
May be made ahead of time and frozen.
Mix first 5 ingredients.
Refrigerate.
Hollow out center of bread; put dip in center of bread to dip.
Cook broccoli in unsalted water until tender.
Drain.
Melt margarine; add chopped onion, mushroom soup and mushrooms.
Stir and mix until mixture can be poured easily.
Arrange in casserole in alternate layers: broccoli, sliced cheese and sauce.
Save some cheese for top.
Bake for 30 minutes at 350\u00b0.
Serve as a dip with chips or as a casserole.
Mix all ingredients well and let set in fridge. over night. When ready to serve cut center out of Hawaiian Bread.
Put dip mixture in center of bread.
Slice bread from center and slice bread around dip.
Saute onion and celery in margarine.
Add cubed Velveeta; heat until melted.
Add rosemary and broccoli; stir until hot.
Hollow a round loaf of pumpernickel bread.
Pour broccoli-cheese mixture into center of bread.
Use pieces of bread to dip into mixture.
Cook broccoli over low heat and drain.
Mix cheese, soup and pepper.
Add broccoli; cook over low heat for 1 more minute.
Add almonds and mushrooms.
Stir.
Keep in fondue pot or chafing dish. Dip with Fritos.
Serves 6 to 8.
Cook and drain broccoli.
Saute onions, celery and mushrooms in butter.
In saucepan, combine broccoli, soup, cheese, lemon juice and sauteed vegetables.
Heat through and serve warm as a dip for raw vegetables or chips.
Cook broccoli as directed; drain.
Saute onion in butter.
Add soup, cheese and seasoning.
Cook over medium heat until cheese melts.
Add broccoli; cook 1 minute longer.
Add mushrooms and almonds.
Serve hot with chips or crackers.
Can be served in a round loaf or shepherd's bread.
Cut top off; remove insides.
Pour mixture into bread.
Use center of bread to dip.
Melt stick of butter in skillet; add onions, mushrooms and salt.
Cook until onions are tender.
In a crock-pot, put thawed broccoli, cheese, onions, mushrooms and cream of mushroom soup. Cook on low until cheese is completely melted.
Wonderful as a dip or served over rice.
Cook and drain broccoli.
Saute onion, celery and mushrooms in butter.
Add soup, cheese, lemon juice and broccoli.
Salt and pepper to taste.
Serve as hot dip in a chafing dish.
Also may be poured over 2 or 3 cups instant uncooked rice and bake as a casserole.
Saute celery, onion and mushrooms in butter.
Cook broccoli according to directions and drain.
Mix broccoli with celery, onion and mushrooms. Add soup.
Heat in a double boiler and add cheese.
Serve warm in a chafing dish.
Dip with Fritos or Melba rounds.
This can be made several days in advance and refrigerated.
Saute onions and garlic in butter until tender.
Add mushrooms, soup and Tabasco sauce, salt & pepper to taste. Mix well.
Add cooked broccoli and cheese. Mix well.
Cook for about 5 minutes over low heat.
Serve in chafing dish with Ritz Crackers.
Mix everything, except broccoli, together.
Then add broccoli.
Serve as hot dip or over ham and English muffins as a main course.