Instructions: Cook bacon until crisp on medium-high heat. Remove with slotted spoon and drain on paper towels.

In small-size slow-cooker stoneware, combine cream cheese, sour cream, mayo, horseradish, green onion, garlic, Cheddar, pepper, bacon bits. Stir well. Cover, cook 1 hour on high setting; stir, cover and cook on high 30 minutes. Serve or hold on low setting.

Use as potato chip dip or spoon on endive spears for elegant presentation. Excellent on baked potatoes.

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