ARTICHOKE NACHO CHEESE DIP

2 (10 ¾-oz.) cans condensed nacho cheese coup, undiluted
1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped
1 (5-oz.) can evaporated milk
1 c. shredded pepper jack cheese
2 T. chopped fresh chives
1 t. Paprika

1. Combine soup, artichokes, milk, cheese, 1 T. chives and paprika in CROCK POT.
2. Cover and cook on LOW for 2 hours.
3. Stir well.
4. Sprinkle with remaining chives.
5. Can sprinkle with extra paprika.
6. Serve with chips or crackers