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!
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)