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Ingredients:
- 8 ounces process American cheese (Velveeta)
- 1 can (10oz) 98% fat-free cream of mushroom soup
- 2 teaspoons Worcestershire sauce
- 1/4 cup evaporated milk
- 1 teaspoon dry mustard
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup chopped roasted red pepper
- 1 can artichoke hearts, drained and coarsely chopped
Preparation:
Combine all ingredients in the slow cooker. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
For a flavorful pasta recipe, try combining this dip with hot cooked macaroni.
For a flavorful pasta recipe, try combining this dip with hot cooked macaroni.
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