Ingredients:
- 8 ounces process American cheese
- 1 can (10 3/4 ounces) 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 to 1/2 cup chopped roasted red pepper
- 1 can artichoke hearts, drained and coarsely chopped
Preparation:
Combine all ingredients in a crock pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
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