2 lbs frozen mixed veggies (corn, beans, peas, carrots)
2 T butter, cubed
1 medium red pepper, diced
1 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
3 oz cream cheese, cubed
1 cup shredded mild cheddar cheese
Add all ingredients besides cream cheese and cheddar to slow cooker. Cover and cook on HIGH for 2 hours. Add cheeses; stir to blend. Cover and cook for 15 minutes more or until cheese melts. Makes 8 servings.
Surprisingly good, actually. I served these at a Sunday dinner with extended family and they all got eaten and I got quite a few compliments. I loved the red pepper and cream cheese combo. 3 1/2 stars.