Ingredients:
3/4 c. butter
3 stalks celery, thinly sliced
1 onion, chopped
4-oz. can sliced mushrooms, drained
3 T. all-purpose flour
10-3/4 oz. can cream of celery soup
3 c. shredded Cheddar cheese
10-oz. pkg. frozen chopped broccoli, thawed

Method:
Melt butter in a skillet over medium heat; sauté celery, onion and mushrooms.

Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients.

Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.

Hot Broccoli Cheese Dip