"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Crock Pot Cheese & Artichoke Dip Recipe

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This recipe for Crock Pot Cheese & Artichoke Dip, by , is from The Katy Cruisers Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Hill Family
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces Velveeta Cheese
1 can (10 ounce) 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

Directions:
Directions:
1. Combine all ingredients in slow cooker/crock pot. Cover and cook on low for 2-3 hours (or until melted)

2. Stir well and serve with assorted crackers and chips

 

 

 

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