- * 1 (11 oz.) can condensed chili beef soup
- * 3 oz. pkg. cream cheese, softened
- * 1/2 cup sour cream
- * 1 tbsp. water
- * 1 teaspoon prepared mustard
- * 1 teaspoon Worcestershire sauce
- * 1/2 teaspoon chili sauce
- * 1/4 teaspoon hot pepper sauce, optional
In slow cooker/Crock Pot, combine all ingredients; mix well.
Cover and cook on low for 1 1/2 to 2 hours,
stirring occasionally, or until cheese is melted and dip is hot.
Serve warm with tortilla or corn chips.
Makes 2 cups.