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Cheese and Artichoke Dip
8 ounces process American cheese (Velveeta)
1 can 98% fat-free cream of mushroom soup - (10 oz)
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 for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
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