CROCKPOT CRISPY KIELBASA AND CHEESE DIP

2 (8 oz.) pkg cream cheese, softened
4 cups shredded Colby-jack cheese
1 cup half-and-half
2 tablespoons Dijon mustard
2 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 pound coarsely shredded Kielbasa, fried til crisp

Place cream cheese, Colby-jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and hot pepper sauce in crockpot. Cover and cook, stirring occasionally, on LOW for 1 hour or until cheese melts. Stir in toasted Kielbasa, reserving a little to sprinkle on top!

Serve with crusty bread, fruit, raw veggies, kettle or tortilla chips, pretzel sticks, great poured over nachos for a different twist.