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Posts tagged ‘dip’

Cheese Fondue

Cheese Fondue

1 can (10 ½ ounces) cheddar cheese soup

12 ounces process cheese, cut into cubes

16 ounces shredded Swiss cheese

1 can (12 ounces) beer, or 1 ½ cups apple cider

½ teaspoon hot pepper sauce

2 drops bottled liquid smoke flavoring


Place all ingredients in slow cooker. Stir to mix. Cover and cook on low 1 hour. Stir, re-cover and cook 1 additional hour. Before serving, whisk to blend. Serve with bread sticks, pretzels or vegetables for dipping.


Black-Eyed Salsa Dip

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Here is a recipe using black-eyed peas for your New year’s Day

Black-Eyed Salsa Dip

From Recipe is by Julie Kay.

Serves 10-12.

3 (15.8-oz.) cans black-eyed peas, rinsed and drained
2 cups medium-hot chunky salsa
4 scallions, chopped
1 (4-oz.) can chopped green chilies
1 (2.25-oz.) can sliced black olives
Tortilla scoops or corn chips

1. Rinse and drain black-eyed peas and put into slow cooker. Add all other ingredients, except chips.

2. Cook on Low for 2 hours. Turn to Warm for the remainder of the party or remove to dish and garnish with parsley, freshening with an extra 1/4 cup salsa for more color

Shrimp Dip

Shrimp Dip

1 (8-oz.) package cream cheese
1 (10 3/4-oz.) can cream of shrimp soup
1 bunch green onions, chopped
1/2 tsp. Tabasco sauce
1 tbl. Worcestershire sauce

Cut cream cheese into cubes and mix with shrimp soup in slow cooker.

Cook mixture on Low for 2 hours. Add onions and Tabasco and Worcestershire sauces; stir and continue cooking for another 2 hours on Low.

Serve with your choice of crackers or chips. (To ensure a creamy dip, stirring halfway through cooking time is especially important.)

Serves 6 – 8.

Recipe from Slow Cookin’ in the Fast Lane
by Julie Kay, B.R., LA

Easy Cheesy Chili Dip

This is not a crockpot reicpe but I would probably toss this in anyway!

Easy Cheesy Chili Dip

David Wink, Gooseberry Patch

1 cup onion, chopped
2 tablespoons margarine
103/4 oz. can cream of mushroom soup
15-oz. can chili without beans
8-oz pkg. shredded Cheddar cheese
tortilla chips

Saute onion in margarine over medium heat until tender. Stir in remaining ingredients except chips; cook over low heat until bubbly and cheese is melted. Serve warm with tortilla chips. Serves 8.

Bacon-Horseradish Dip

Bacon-Horseradish Dip

3 8-oz. pkgs. cream cheese, cubed and softened
12-oz. pkg. shredded Cheddar cheese
1 c. half-and-half
1/3 c. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 t. pepper
12 slices bacon, crisply cooked and crumbled
corn chips or assorted crackers

Combine all ingredients except bacon and chips or crackers in a slow cooker. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2-1/2 hours, stirring once halfway through. Stir in bacon; serve with corn chips or crackers. Makes 7 to 8 cups.

Slow Cooking Thursday: Buffalo-chicken-wing dip

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go to and add your link and title.. don’t forget to comment! Here is my entry:

Buffalo-chicken-wing dip

4 to 5 cups cooked skinless, boneless chicken, cubed or diced
1/2 pound low-fat cream cheese, at room temperature
1 12-ounce bottle Frank’s Buffalo-wing sauce
2 4-ounce packages reduced-fat feta cheese, crumbled — see note
Finely shredded sharp cheddar cheese
Tortilla chips, Fritos, or celery sticks, for serving
Chop the cooked chicken into pieces small enough to sit on a chip.

In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point.

Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°.
Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.

Food safety note: Keep dip on a warming tray, or over a chafing dish for up to two hours; refrigerate after that.

Note: Substitute the feta with blue cheese, or a mixture of feta and blue, for a tangier dip.

To make in slow-cooker: Double or triple the recipe. Prepare as directed, but pour into slow-cooker pot. Cover, and set on medium heat and heat for 2 hours to cook; reduce heat to warm setting for serving. Keep covered and stir occasionally to keep mixture blended.

Cooks notes: For an extra jolt of heat, add up to 1/2 bottle additional hot sauce. To control the thickness of the sauce as it sits in the slow cooker without adding more fire, use chili sauce instead of adding hot sauce.

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