Hot Broccoli Dip

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  • 1 large onion, chopped fine
  • 1 small can mushrooms, drained
  • 8 ozs. garlic and herb cheese, cut in pieces
  • 2 cans condensed cream of mushroom soup (do not dilute)
  • 3 (10 oz.) boxes frozen chopped broccoli, thawed
  • 1 cup almonds, sliced
  • 1 teaspoon Accent
  • 1 stick butter


saute onions in butter until soft. Add broccoli and soup and cook until tender. Add Accent, mushrooms and cheese. Stir until cheese melts. Add almonds and place in 2 quart casserole. Bake at 350° 30 minutes or until hot and bubbly. Stir occasionally. Serve with raw vegetables, crackers or bugles.

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