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.
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