Mushroom-Broccoli Dip

Ingredients:
- 1 block Velveeta Mexican mild cheese
- 1 can cream of mushroom soup
- 1 onion
- 1 pkg. frozen chopped broccoli
- 1 small can mushrooms
- 1 bag tortilla chips
- 1/2 c. milk
- 1 Tbsp. margarine

Directions:
- In a large saucepan, saute butter and onions.
- Stir in cream of mushroom soup and mushrooms.
- Add 1/2 cup milk.
- Melt Velveeta cheese in mixture.
- Cook broccoli in separate pan and drain.
- Add to mixture.
- Serve warm with tortilla chips.