Touch of the Green Dip
Serves 10 to 12. Recipe is by Julie Kay.
1 large onion, chopped
2 tbls. butter or margarine
1 (26-oz.) pkg. frozen broccoli, partially thawed
2 (10.34-oz.) cans condensed cream of celery soup
1 (8-oz.) pkg. fresh mushrooms, sliced
½ cup feta cheese
1 tbl. pepper
1 tsp. basil
1. Sauté onions in butter over medium-high heat on stove-top.
2. Put broccoli in slow cooker and add in onions, cream of celery soup, mushrooms and feta cheese.
3. Sprinkle pepper and basil over all.
4. Cook on Low for 2 to 3 hours.
5. Serve with crackers.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved