Bacon and Cheese Dip
16 slices bacon, diced, fried and well drained
16-oz cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp dry mustard
1/2 tsp salt
dash hot sauce
Put all ingredients in the slow cooker. Cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.