• 1

    EOL Coverage of Chefs Championships at IHMRS

  • 2

  • 3

  • 4

    Preparing Lobster for Competition

Slow Cooker Recipes - Volume 4


In previous volumes of Slow Cooker Recipes, we covered savory meat dishes, desserts, and beverages. Now I would like to share with you some of my favorite slow cooker recipes for dips and nachos. A slow cooker dip makes a great party treat or family snack, plus you can keep it warm all day in the slow cooker without worry of burning. Aside from convenience, a crock pot can add tremendous flavour to an otherwise simple dip! For great nacho and dip recipes, read on!

Refried Bean Dip

Ingredients: 6 (8-oz) cans refried beans 3 cups shredded cheddar cheese 1/2 tsp salt 1/2 tsp pepper 8-oz taco sauce 3/4 cup scallions or green onions (chopped) 2 (12-oz) packages blue tortilla chips

Directions: Mix together the refried beans, taco sauce, salt, and pepper in a bowl. Pour 1/3 of the bean mixture into the slow cooker, then top with a cup of cheese. Repeat this layering twice more, finishing with cheese. Add scallions on top, then cover. Set to a low heat setting and cook for about four hours. Serve with tortilla chips.


Spinach Dip

Ingredients: 1 (8-oz) package cream cheese (cubed) 2 tbsp grated Parmesan cheese 2 tbsp of finely chopped onion 1/2 tsp thyme 5-oz frozen chopped spinach (thawed and drained) 1/4 cup of whipping cream 2 tbsp diced pimento 1 tsp Worcestershire sauce 1/4 tsp garlic salt

Directions: Mix together the cream cheese and whipping cream. Grease a 16-oz mini crock pot (aka: "Little Dipper") and pour the cream cheese mixture into it. Cover and heat for about an hour. Add in the Parmesan cheese, onion, thyme, spinach, pimento, Worcestershire sauce, and garlic salt. Mix well, cover, and heat for an additional half hour. Serve with veggies, sourdough bread, crackers, or chips.

Chili Dip


Ingredients: 1 jar (16oz) mild picante sauce 2 cans of refried beans 8-oz sour cream 1/2 tsp chili powder 1 lb ground beef 1 onion (chopped) 8-oz cheddar cheese (shredded) Jalapenos or mild chilies to taste (chopped) Salt and pepper to taste

Directions: Brown the beef in a skillet. Drain the excess grease and return to heat. Add the onion until soft. Add the beef, picante sauce, refried beans, sour cream, chili powder, cheddar cheese, jalapenos, salt, and pepper to the slow cooker. Cook on a low heat for at least an hour (the longer you cook this, the better it gets). Serve with tortilla chips or veggies.

Bacon and Cheese Nacho Dip

Ingredients: 16 slices cooked bacon (chopped) 16-oz cream cheese (cubed and brought to room temperature) 4 cups shredded cheddar cheese 1 cup half-and-half 2 tsp Worcestershire sauce 1 tsp dried minced onion 1/2 tsp dry mustard 1/2 tsp salt Hot sauce to taste

Directions: Add the cream cheese, cheddar cheese, half and half, Worcestershire sauce, onion, mustard, salt, and hot sauce into the slow cooker. Cover with the lid and turn the heat setting to low. Cook for an hour or two, stirring occasionally while it cooks. When the mixture is heated all the way through, add the bacon and keep to a low heat setting while serving. Serve with tortilla chips and desired toppings, such as diced tomatoes, guacamole, etc.

Artichoke Dip

Ingredients: 1 6-oz jar marinated artichoke hearts 2 tbsp green chilies (diced) 1/4 cup mayonnaise 1 cup cheddar cheese (shredded)

Directions: Drain the artichokes, but reserve the juice. Chop the artichokes, then add them to the slow cooker along with the chilies, mayonnaise, and cheese. Cover the cooker and heat on a low setting until the cheese is well melted. Stir well, then add a tablespoon of the reserved artichoke juice. Serve with bread or crackers.

 



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