You are here: Home » Recipes » Hot Creamy Veggie Dip Hot Creamy Veggie Dip Recipe by Relish ContributorKitchen Tested Yield 4 1/2 cups A delicious, no-think, make-ahead, dip. PrintEmail Ingredients 1 (10-ounce) package frozen chopped broccoli1 (10-ounce) package frozen chopped spinach1 onion, chopped1/2 pound fresh mushrooms, sliced1 (10 3/4-ounce) can 97% fat-free cream of mushroom soup3 ounces light pasteurized processed cheese spread1 (8-ounce) package fat-free cream cheese1 tablespoon Worcestershire sauce1/2 teaspoon hot pepper sauce1 (8-ounce) can sliced water chestnuts, drained Instructions Cook the broccoli and spinach according to package directions, omitting any salt. Drain well and set aside. In a pot coated with nonstick cooking spray, saute the onion and mushrooms over medium heat until tender. Add the cream of mushroom soup, cheese spread, cream cheese, Worcestershire sauce and hot pepper sauce. When the cheese is melted and the mixture is well combined, stir in the cooked broccoli, spinach and water chestnuts.