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Add a photoServings: 1
Ingredients
- 8 ounce process American cheese (Velveeta)
- 1 can 98% fat-free cream of mushroom soup - (10 ounce)
- 2 tsp Worcestershire sauce
- 1/4 c. evaporated lowfat milk
- 1 tsp dry mustard
- 1Â 1/2 c. shredded cheddar cheese
- 1/3 c. minced roasted red pepper
- 1 can artichoke hearts liquid removed, and
- Â Â coarsely minced
Directions
- Combine all ingredients in the crockpot. Cover and cook on LOW for 2 to 3 hrs, till melted. Stir well and serve with assorted crackers, bread cubes, or possibly chips.
- You can also use this dip with cooked pasta for a delicious macaroni and cheese!
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1921 | |
| Calories from Fat 1333 | 69% |
| Total Fat 149.95g | 187% |
| Saturated Fat 87.46g | 350% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 3289mg | 137% |
| Potassium 1219mg | 35% |
| Total Carbs 42.61g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 15.3g | 10% |
| Protein 103.68g | 166% |
