FESTIVE BACON AND CHEESE DIP

2 blocks (8-oz each) cream cheese, softened; cut into cubes
4 cups shredded Colby-Jack cheese
1 cup half and half cream
2 tbsp prepared mustard
1 tbsp chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked, drained, crumbled

In a slow cooker, place the cream cheese, Colby-Jack cheese, cream, mustard, onion, Worcestershire sauce, salt and hot pepper sauce.

Cover cooker and cook, stirring occasionally, on low setting for 1 hour or until the cheese is melted.

Stir in the bacon and adjust seasonings, if needed.

Serve with crusty bread or fruit dippers.

Yield: Approximately 1 quart

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