Categories: Appetizer, Dip

Ingredients

• 3 ribs celery
• 1/2 lrg onion
• 1/2 stick butter
• 1 pkg (10oz) fr. chopped broccoli
• 1 can (4oz) mushroom stems and pieces
• 1/4 tsp garlic salt
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 pkg (8oz) cream cheese at room temp.
• Serve with Wheat Thins

Directions

1. Chop celery and onion medium fine.

2. In skillet melt butter and saute celery and onion until tender, 8-10 mins.

3. Cook broccoli according to package directions, drain well.

4. Drain mushroom stems/pieces and chop.

5. Add broccoli, garlic salt, soup and cream cheese.

6. Pour into top of double boiler over boiling water.

7. Stir over low heat until cheese melts, about 5 mins.

8. Serve in fondue pot or chafing dish to keep warm.

9. Serve with Wheat Thins

10. Makes about 4 cups.

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