A crockpot artichoke dip for crackers or chips.

INGREDIENTS:
8 ounces process American cheese
1 can (10 3/4 ounces) cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 to 1/2 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped

PREPARATION:
Combine all ingredients in a crock pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.