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Cheese And Artichoke Dip


8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
cup evaporated milk
1 teaspoon dry mustard
1 cups shredded cheddar cheese
⅓ 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 for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes or chips. You can also use this dip with cooked pasta for a delicious macaroni and cheese!

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