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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 http://familycorner.blogspot.com/ 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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