|EVERY FEW MINUTES|
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!
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