Hot Artichoke & Spinach Dip

1 can cream of mushroom soup
3/4 cup evaporated milk
8 oz Velveeta
2 c shredded Swiss cheese

1 can artichoke hearts, drained and coarsely chopped
1 package frozen chopped spinach, thawed and squeezed of excess water
1 diced red bell pepper

2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp black pepper

Combine all ingredients in a crock pot, cover, cook on low setting for 3 hours, stirring occasionally until melted.

So I basically pulled this one off out of thin air. Next time I might try cream of celery soup (instead of the mushroom). I don't know if I liked the Velveeta; sure it melts easily, but it has a fake taste. Maybe muenster or brie might be good. Also the Swiss isn't set in stone, cheddar, mozzarella, or provolone would all be good.

More or different veggies would be good too, like slivered water chestnuts, chopped olives, green onion, etc.