Ingredients:

• 2-10 oz. boxes of frozen chopped broccoli
• 2 cans cream of mushroom soup
• 1/4 c. sour cream
• 1/2 lb. Mexican Velveeta cheese
• 1/2 lb. reg. Velveeta cheese
• 1 tbsp. garlic salt

Instructions:

1. Cook and drain broccoli.
2. Melt cheese in crock pot.
3. In a large bowl, mix together soups, sour cream, broccoli and garlic salt. Pour into melted cheese. Serve with tortilla chips.

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