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
- Combine soup, artichokes, milk, cheese, 1 T. chives and paprika in CROCK POT.
- Cover and cook on LOW for 2 hours.
- Stir well.
- Sprinkle with remaining chives.
- Can sprinkle with extra paprika.
- Serve with chips or crackers.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/artichoke-nacho-cheese-dip/
3.4.3177