1 pound Velveeta cheese
1 can cream of mushroom soup
Pinch of garlic salt (optional)
1 box frozen chopped broccoli, thawed
Cook and drain broccoli.
In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a little garlic salt, if so desired.
Serve with bread sticks or Italian bread cut into squares.
Serves 4 to 6.
Savory Fondue Recipes