Crockpot Artichoke & Tangy Cheese Dip

  • 2 cups shredded Cheddar cheese
  • 1 cup fresh grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon grated onion
  • 1/4 cup evaporated milk
  • 1 cup artichoke hearts, drained and diced small
  • 1/4 cup roasted red pepper, chopped fine (optional)
  • 2 Tablespoons finely chopped green onion or chives for topping after cooked (optional)

Lightly spray or butter a 4 quart crockpot. Mix all ingredients in large bowl, then pour into crockpot. Turn crockpot to LOW and cook covered for about 2 hours or until nice and melted and creamy. Sprinkle chopped onion or chives on top when serving if desired for extra color and flavor. Serve alongside a platter or basket of small pieces of crusty bread, nice crackers, or hearty chips.

You can double this recipe if you use a larger crockpot. If the texture isn’t creamy enough for you, add a touch more evaporated milk.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

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