Bacon and Broccoli Cheese Dip
Ingredients
10 3/4 Ounces condensed cream of mushroom soup, canned
1/4 Cup water
1/2 Teaspoon dry mustard
16 Slices smoked bacon, cooked until crisp and crumbled
2 Cups broccoli florets, blanched and chopped
3 Cups cheddar cheese, shredded
Directions
In a small bowl, whisk together the soup, water, and dry mustard.
Place the bacon, broccoli and cheese in the Crock-Pot® slow cooker and add the soup mixture.
Stir well until combined.
Cover; cook on High for 1 hour.
Serve with sourdough bread
