2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt

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