1/2 lb sliced pepperoni
2 8oz pkgs cream cheese
2 cans condensed Cream of Celery Soup

Cut pepperoni into quarters; add cream cheese and celery soup (do not dilute).

Put in Crock-Pot on low and cook for at least 4 hours, stirring often as it begins to boil.

It's done when the cream cheese turns orange from the pepperoni.

Serve with plain nacho chips. Can also be prepared on the stove-top, but you have to stir it constantly to keep from burning!

Submitted by: Ann Lynch