ARTICHOKE DIP
INGREDIENTS
DIRECTIONS
8 oz. Mozzarella cheese, shredded
½
cup parmesan cheese, shredded
½
cup mayonnaise
½
cup (4 oz.) frozen artichoke hearts,
thawed and chopped
1 garlic clove, minced
2 teaspoons white onion, minced
Parsley, for garnish
Combine all of the ingredients in ceramic
slow cooker pot.
1
Cover the pot and cook on Low setting for
2 hours or until cheeses have melted and
dish is very warm.
2
Serve with toasted French bread, pita
chips, assorted crackers or over pasta.
4
Stir and serve with parsley sprinkled on
top, if desired.
3
PINTO BEANS
INGREDIENTS
1 pound dry pinto beans
4 cups water
1 small onion, chopped
1 teaspoon chili powder
½
teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
DIRECTIONS
Wash the beans and soak overnight in cold
water. Drain the beans and pour into
ceramic slow cooker pot.
1
Add water, onion and seasonings. Stir.
2
Cover the pot and cook on High setting
until beans are tender (about 4 hours).
3
SIDES |
9
2 HRS
ON LOW
L
H
W
4 HRS
ON HIGH
L
H
W