16 slices bacon, diced
2 blocks (8-oz each) cream cheese, softened, cut into cubes
4 cups mild shredded cheddar cheese
1 cup half-and-half cream
2 tsp Worcestershire sauce
1 tsp dry minced onion
1/2 tsp dry mustard
1/2 tsp salt
2 to 3 drops of hot pepper sauce
Fry bacon in a large skillet until crispy, drain on paper towels and set aside.
Place the cheeses, half-and-half cream, Worcestershire sauce, minced onion, mustard, salt, and hot pepper sauce in a crock pot or slow cooker. Cover and cook on low for about an hour or until the cheese melts, stirring occasionally. Stir in the bacon and serve dip directly from the cooker, if desired.