Broccoli-Cheese Fondue

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  • 1 pound Velveeta cheese
  • 1 can cream of mushroom soup
  • Pinch of garlic salt (optional)
  • 1 box frozen chopped broccoli, thawed


  1. Cook and drain broccoli.
  2. 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.
  3. Serve with bread sticks or Italian bread cut into squares.

Serves 4 to 6.