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.