Double Dip

Broccoli cheese soup.  Yum.  Queso.  Double Yum.  Put them together?  Yes please!  Super Bowl was this last weekend, I love football, so a party was had.  Where there is a party, there must be dip!!
I would rather not attend a dipless party.  Growing up, my grandma made this amazing broccoli dip.  Its cheesy and spicy and what makes it different than most cheese dips is that it's got broccoli in it.  My version of the recipe is a little different as over the years I have experimented with it.  I need to warn all my culinary buddies that this recipe contains processed cheese and soup in can.  Two things that are total debauchery in culinary school.  One of my favorite chefs, and closest friend, Dave's least favorite things are casseroles and soup in a can.  He will sneer as soon as he reads the words "cream of anything".  One time I walked in on Dave going to town on a blue box mac and cheese smothered with hot sauce like a fat kid on chocolate cake so, we are even.  All judgement aside, throw this recipe in your crockpot, go about your day, and by party time you have a delicious dip.  You can even convince yourself it's healthy, it does have broccoli in it!

Hot Broccoli Dip
Serves 8
2        Cups        Steamed Chopped Broccoli
1/4     Cup         Minced Onion
1/4     Cup         Minced Celery
1/4     Cup         Minced Red Bell Pepper
2        Tbsp        Butter
16      oz            Velveeta, cubed
1        Can         Cream of Mushroom Soup
1        Tsp          Worcestershire Sauce
1        Tsp          Garlic Powder
1        Tbsp        Hot Sauce
1/2     Tsp          Salt

Melt butter in a medium saute pan.  Saute onion and celery until tender.  Place that and the remaining ingredients in the crock pot.  Cook on low for 2-3 hours.  Serve with chips and crackers.  I like it with Fritos corn chips.  Love as Always, "Big K"