Some of us are born dunkers.
Give us a bowl of soup, and we’ll dunk our crackers. Hand us a mug of milk, and we’ll dunk the nearest cookie. Place a crock of Cheese and Broccoli Dip within arm’s reach, and we’ll dunk whatever’s handy—tortilla chips, pita wedges, raw veggies, our fingers…
This dip feels a bit like a thick, hot soup, so crackers are a natural. On the other hand, if you find yourself consuming it with a spoon, that makes perfect sense to us, too.
So dunk or slurp. It’s up to you!
Fix-It and Forget-It 5-Ingredient Favorites, page 218
Makes 24 servings
Prep. Time: 20-25 minutes
Cooking Time: 1 ½ – 2 hours
Ideal slow cooker size: 3- to 4-qt.
2 10-oz. pkgs. frozen chopped broccoli
1 lb. cubed Mexican Velveeta cheese, or plain Velveeta, or a combination of the two
2 10 ¾-oz. cans cream of mushroom soup
¼ cup sour cream
1 tsp. garlic powder
1. Cook broccoli until just-tender in a saucepan. Drain.
2. Melt cheese in slow cooker on Low for about 1 ½-2 hours. (You can jumpstart things by melting the cheese in the microwave—30 seconds on High. Stir. Continue heating on High for 15-second increments, followed by stirring each time, until cheese is melted.)
3. In a large mixing bowl, mix together the soup, sour cream, broccoli, and garlic powder. Stir in melted cheese.
4. Spoon into slow cooker. Keep slow cooker on warm while serving with tortilla chips. Stir occasionally.