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cheese Cheddar cheese shredded Monterey Jack cheese milk heavy cream brown mustard onion Worcestershire sauce salt cayenne bacon
Viewed: 58 - Published at: 7 years agoIngredients
- 16 ounces neufchatel cheese, softened (455 grams) or 16 ounces light cream cheese (455 grams) or 16 ounces cream cheese (455 grams)
- 2 cups shredded cheddar cheese (225 grams)
- 2 cups shredded monterey jack cheese (230 grams)
- 12 cup milk (recommends Carb Countdown, 120 milliliters)
- 12 cup heavy cream (120 milliliters)
- 2 tablespoons brown mustard (30 grams)
- 1 tablespoon minced onion (10 grams)
- 2 teaspoons Worcestershire sauce
- 12 teaspoon salt or 12 teaspoon vege-sal
- 14 teaspoon cayenne
- 1 lb bacon, cooked, drained, and crumbled
Method
- Cut neufchatel cheese or cream cheese in cubes and put them in your slow cooker.
- Add the cheddar cheese, monterey cheese, carb countdown, cream, mustard, onion, worcestershire sauce, salt, and cayenne.
- Stir to distribute the ingredients evenly.
- Cover the slow cooker, set it to low, and let it cook for 1 hour, stirring from time to time.
- When the cheese has melted, stir in the bacon.
