broccoli mushroom dip

betty's broccoli mushroom dip

When boasting I was making this dish to one of my coworkers, I was promptly scolded because she could not believe that I would make a dish with canned mushrooms, instead of fresh.

Well, fresh or not, this recipe is H-O-T!

Enjoy it on game day or any day you want a little taste of 70s cooking.

Here’s to you, mom!

i. ingredients

1 – 10-oz. package | frozen chopped broccoli
1 – 6-oz. roll | garlic cheese*
1 – 10-1/2 oz. can | mushroom soup
1 – 7 oz. can | chopped mushrooms, drained
1/2 onion | minced
2-3 stalks | celery, finely chopped
to taste | salt and pepper
1 teaspoon | worcestershire sauce
few drops | tabasco sauce
dash | cayenne pepper
to serve | corn chips (me gusta “scoops”)

* Good luck finding a “roll of garlic cheese” at your local grocery store. I learned Kraft discontinued production of this former staple which upset thousands of folks who used it in a variety of dishes (especially Christmas grits). “Kiss my grits, Kraft!”

After doing some intense online research, I found and ordered my garlic cheese from a Missouri meat company named Oberle Meats. Sure the shipping cost more than the product itself to have it 2-dayed to Dallas, but it was worth it. If you’re in a hurry to make the dip and can’t mail order it, there’s a bonus recipe below for how you can make it at home!

Now that you have your garlic cheese…

ii. what to do

1. Cook the broccoli according to the directions on the package *and drain*. I forgot to drain the broccoli, so my dip was a little soup-y.

2. Transfer the broccoli into a chafing dish and add the remaining ingredients. Stir until blended and thoroughly heated.

3. Serve with corn dips (I prefer Frito’s brand “Scoops” corn chips)!

Serves 6-8 folks.

Buon appetito!

mom's original broccoli-mushroom dip recipe card

Garlic Cheese Roll Recipe
BONUS VINTAGE RECIPE ~ GARLIC CHEESE ROLL

Can’t find a 6-ounce garlic cheese roll? You’re not alone! It’s been discontinued by Kraft and now very difficult to find (per above). Here’s how you can make your own and it tastes great!

Recipe may be reduced as needed.

i. ingredients

1 ½ pounds  |  sharp cheddar cheese, grated
½ pound  |  velveeta
3 ounces  |  cream cheese, softened
1 teaspoon  |  lawry’s seasoned salt
½ teaspoon  |  garlic powder
1-2 drops  |  liquid smoke (optional)

ii. what to do

1. Warm all of the ingredients in a medium-sized pot (or double boiler) over low heat until everything is melted and well combined.

2. Transfer the cheese mixture into a container and let it cool/set. You can also place the cheese mixture in the fridge, if you’re in a hurry.

3. Divide the garlic cheese into 4 rolls (about 6-ounces each) and wrap with saran wrap. You can store these garlic cheese rolls in the fridge or freeze them for later use.

Let the good times roll!



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