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2 cans condensed cheese soup 1 packet freeze-dried chopped chives 2 cups grated sharp cheddar cheese 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in slow-cooking pot for 2 to 2 1/2 hours. Stir until smooth and well blended. Keep hot in the pot. Dip celery sticks, cauliflower, and corn chips into cheese mixture.
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