Roasted marshmallows or Smores are the perfect sweet treat around a campfire, but I like this dip when I want something warm and comforting. Plus I convince myself it has some redeeming nutritional value in it because it contains broccoli.

BROCCOLI CHEESE DIP
Ingredients:
8 ounces Velveeta, cubed
1 stick butter
2 tablespoons finely chopped onion
1 box frozen chopped broccoli, thawed and drained
1 can cream of mushroom soup

Melt the butter in a cast iron skillet over medium heat. Add the broccoli and cook for a minute or two, just until the broccoli is tender.

Add the remaining ingredients. Stir constantly until the cheese is melted, about two minutes.

Move the skillet far enough away from the heat to prevent it from burning but keep it close enough to keep the dip warm. A tripod works great.

Serve with corn chips.