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