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Cheese Artichoke Dip or Sauce
8 ounces process American cheese (Velveeta)
1 can (10 1/2 ounces) low fat 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
Combine all ingredients in the slow cooker. Cover and cook on LOW setting for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
Combine with hot cooked pasta for a very tasty meal.
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