Ingredients

8 oz. process American cheese Velveeta
1 can 98% fat-free cream of mushroom soup-10 oz.
2 tsp. Worcestershire sauce
1/4 C. evaporated milk
1 tsp. dry mustard
1 1/2 C. shredded cheddar cheese
1/3 C. chopped roasted red pepper
1 can artichoke hearts drained, and coarsely chopped

Cooking Instructions

Combine all ingredients in the 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. You can also use this dip with cooked pasta for a delicious macaroni and cheese!
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)