Cheese & Artichoke Dip

* 8 ounces process American cheese (Velveeta)

* 1 can (10oz) 98% 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

Combine all ingredients in the slow cooker/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!