BROCCOLI CHEESE DIP

1/2 lb. Mexican Velveeta cheese, cubed
1/2 lb. regular Velveeta cheese, cubed
2 (10 oz.) boxes of frozen chopped broccoli, cooked and well drained
2 cans condensed cream of mushroom soup
1/4 cup sour cream
1 tbsp. garlic salt

Place cheese cubes in crock pot. Cover and heat on low until melted.

Combine remaining ingredients and mix into melted cheese.

Serve as dip with tortilla chips.