Slow Cooker Warm Cheddar and Olive Dip

 

1

container (8 oz) sharp Cheddar cold-pack cheese food

1

package (8 oz) cream cheese, cut into cubes

1/2

cup milk

1/4

teaspoon garlic powder

1/4

teaspoon pepper

1/2

cup salad sliced Spanish olives

1

loaf (10 oz) French baguette bread, cut into 40 slices

• 1 In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on High 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.
• 2 Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.