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Crock Pot Artichoke/Jalapeno Cheese Dip Easy

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Ingredients

Adjust Servings:

	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)

Nutritional information

183.6

Calories

107 g

Calories From Fat

11.9 g

Total Fat

6.8 g

Saturated Fat

37.4 mg

Cholesterol

694.9 mg

Sodium

9.4 g

Carbs

2 g

Dietary Fiber

2.8 g

Sugars

10.7 g

Protein

81g

Serving Size

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Crock Pot Artichoke/Jalapeno Cheese Dip Easy

Name: Crock Pot Artichoke/Jalapeno Cheese Dip Easy
Prep time: 20 min
Total time: 2 h 30 min
Yield: 10-14
Cuisine: American
Ingredients: : 2; : 1; : 2; : 1; : 1/4; : 2; : 8; : 8

Features:

Cuisine:

American

It was okay. I followed the recipe exactly. I think for us the Velveeta was just to overpowering..I might try it again and just use mozarella and see if that helps. I did like the flavor from jalapenos.

150 min
Serves 10
Easy

Ingredients

Directions

Crock Pot Artichoke/Jalapeno Cheese Dip – Easy, 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 , It was okay I followed the recipe exactly I think for us the Velveeta was just to overpowering I might try it again and just use mozarella and see if that helps I did like the flavor from jalapenos

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Steps

1 Done	Dice Jalapeno and Artichokes.
2 Done	Put Jalapeno, Artichoke, Mozzarella, Mustard, Milk, Worcestershire, Soup, Velveeta in Crock Pot and Mix.
3 Done	Cook on Low in Crock Pot For 2-3 Hours and Serve With Some Chips.