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Broccoli Cheese Dip

2 boxes frozen chopped broccoli -- (10 oz. )
2 cans cream of mushroom soup
1/4 cup sour cream
1/2 pound Mexican Velveeta cheese
1/2 pound Velveeta cheese
1 tablespoon garlic salt

Cook and drain broccoli. Melt cheese in slow cooker. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.

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