Artichokes and Cheese Recipe

Artichokes and Cheese Recipe

8 oz processed American cheese (Velveeta)
1 canned cream of mushroom soup (98%PRCTG% fat-free, 10oz)
1/4 c of milk (evaporated)
1 tsp of dry mustard
1.5 c of Cheddar cheese; shredded
1/3 c of red pepper; roasted & sliced
1 canned artichoke hearts; coarsely chopped & drained
2 tsps of Worcestershire sauce

Combine Velveeta, cream of mushroom, Worcestershire sauce, evaporated milk, dry mustard, shredded Cheddar, roasted red peppers, and chopped artichoke hearts in one large bowl. Mix well. Transfer to the crockpot.

Cover with lid. Set the crockpot control to low. Cook ’til cheeses melt (2-3 hours). Stir mixture well prior to serving. Best served with crusty bread, saltine crackers or cooked bowtie pasta.

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