- 2 pkgs. (8 oz. each) cream cheese, cubed
- 4 cups (16 oz.) shredded sharp cheddar cheese
- 1 cup half and half OR evaporated milk
- 2 tsp. Worcestershire sauce
- 1 tsp. prepared mustard
- 16 bacon strips, cooked and crumbled (OR 2 pkgs. Oscar Mayer bacon recipe pieces)
In a 1 ½ qt. slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until the cheese are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with crackers, tortilla chips or bread. Yield: 4 cups.
NOTE: Can also microwave for a few minutes in the microwave if you don’t have time for slow-cooking!!!
Submitted by Suzanne Borland, reprinted from the Taste of Home’s Quick Cooking Annual Recipes book (c) 2005
