Mock Oyster Dip
Ingredients
- 1 pound fresh broccoli florets
- 1 stick butter
- 4-ounces white mushrooms, halved and sliced thin
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 fresh jalapeno pepper, seeded and minced
- 1 10 3/4-ounce can cream of mushroom soup, undiluted
- 1 8-ounce package Velveeta cheese, cut into 1/2-inch cubes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
- Pinch of cayenne pepper
- Salt and black pepper to taste
- Fritos Scoops corn chips, for serving
Instructions
Cook broccoli in a pot of salted water until very tender; drain and chop small. Set aside. In a medium saucepan over medium heat, melt butter. Add mushrooms, onions, garlic and jalapeno peppers; cook stirring frequently until tender, about 5 minutes. Reduce heat to low. Stir in soup. Add cheese; stir over low heat until melted. Add cooked broccoli, garlic powder, liquid smoke and cayenne pepper; cook until broccoli is heated through. Season to taste with salt and black pepper. Serve immediately with Fritos Scoops. Makes about 4 cups.