“Hot Broccoli Dip”
“Fare for Friends – Cookbook”
1 bunch broccoli or 1 package (10 oz.) frozen chopped broccoli
½ cup butter, melted
1 onion, chopped
6 ounces Boursin or herb and garlic Rondele cheese
¾ pound fresh mushrooms, chopped
1 can (10 oz.) mushroom soup
If using fresh broccoli, cook until crisp tender, drain and chop.
If using frozen broccoli, cook briefly and drain. Saute chopped mushrooms in 2 tablespoons of the butter until all the liquid is absorbed. Combine all ingredients over low heat and cook until cheese is melted. Serve hot or warm with French or pumpernickel bread, melba toast or crudités.
Variation: This mixture is an excellent filling for cocktail tartlettes or quiche. Makes about 3 cups.