Garlic Mushroom Queso Dip

• 2 tablespoon parkay® original spread-tub
• 1 pkg (8 oz each) fresh button mushrooms, quartered
• 1 tablespoon finely chopped garlic
• 1 cup chicken broth
• 1 pound (16 oz) queso blanco velveeta®, cut into 1/2-inch cubes
• 1 can (10 oz each) ro*tel® original diced tomatoes & green chilies, drained
• toasted sliced bread or assorted vegetables, optional

1. Melt Parkay in large skillet over medium-high heat.
2. Add mushrooms and cook 2 to 3 minutes or until browned lightly.
3. Add garlic; cook until fragrant.
4. Add broth; reduce heat to medium and simmer 2 minutes.
5. Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe dish; cover.
6. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.
7. Remove from microwave; stir until mixture is blended.
8. Serve with toasted sliced bread or assorted vegetables, if desired.