Crock Pot Artichoke/Jalapeno Cheese Dip - Easy |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 14 |
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This is great to have at a potluck or barbecue. I have fixed this several times and have never had one complaint. This is a great recipe to use in a smaller crock pot. Hope you enjoy. Ingredients:
2 jalapenos (fresh or diced) |
1 (12 ounce) can artichokes (quartered) |
2 cups pre-shredded mozzarella cheese |
1 teaspoon dry mustard |
1/4 cup evaporated milk |
2 tablespoons worcestershire sauce |
8 ounces cream of mushroom soup (condensed or low sodium) |
8 ounces velveeta cheese (regular or pepper jack) |
Directions:
1. Dice jalapeno and artichokes.
2. Put jalapeno, artichoke, mozzarella, mustard, milk, Worcestershire, soup, Velveeta in crock pot and mix.
3. Cook on low in crock pot for 2-3 hours and serve with some chips.
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