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. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.