9.
ARTICHOKE DIP
2 cups mayonnaise
2 cups shredded Parmesan cheese
2 (14-ounce) cans artichoke hearts, drained and finely chopped
2 tablespoons minced fresh onion
1-1/2 teaspoons garlic salt
Combine all ingredients in the Slow Cooker, mixing well. Cover and
cook for 1 hour and 30 minutes or until hot, stirring after 45 minutes
of cooking. Serve immediately after cooking time.
Serve with crackers.
Makes about 4 cups or 16 servings.
PARTY PIZZA DIP
1/2 pound sausage
1/2 pound ground beef
1/3 cup chopped onion
4 cloves garlic, minced
1 cup shredded mozzarella cheese
1 (15-ounce) can pizza sauce with cheese
Sauté sausage and ground beef; drain. Combine all ingredients in the
Slow Cooker, mixing well. Cover and cook for 1 hour and 30 minutes,
stirring after 1 hour of cooking. Dip may be kept warm for up to
30 minutes.
Serve with chips.
Makes about 4 cups or 20 servings.
SOUTHWESTERN SAUSAGE SOUP
1 cup chicken broth
1 (14-1/2 ounce) can diced tomatoes w/ garlic & onion, undrained
1/2 cup picante sauce or salsa
7 ounces fully cooked smoked sausage or spicy chicken sausage,
cut in half lengthwise and thinly sliced crosswise
1 (16-ounce) can Great Northern Beans, drained
1 teaspoon ground coriander or Mexican seasonings
Combine broth, tomatoes and picante sauce or salsa in the Slow
Cooker, mixing well. Stir in sausage, beans and coriander or Mexican
seasonings. Cover and cook for 1 hour and 30 minutes or until hot,
stirring after 1 hour of cooking. Soup may be kept warm for up
to 1 hour.
Stir well and ladle into bowls; top with green onions, if desired.
Makes about 5 cups soup or 4 servings.
8.
Slow Cooker With Removable Stoneware Liner Use and Care Guide
Recipes
BEAN DIP CON QUESO
1 (16-ounce) can refried beans
3/4 cup chunky salsa
1-1/2 teaspoons ground cumin
1-1/2 cups finely shredded Colby & Monterey Jack cheese or
sharp cheddar cheese
Combine beans, salsa and cumin in the Slow Cooker, mixing well. Stir
in cheese. Cover and cook for 1 hour and 15 minutes or until hot,
stirring after 45 minutes of cooking. Dip may be kept warm up to 1
hour. Stir in cilantro, if desired. Serve with chips or vegetables.
Makes about 3 cups dip or 12 servings.
SNAPPY SHRIMP DIP
1 (8-ounce) package cream cheese, cut into 1/2-inch cubes
1/2 cup chunky salsa
1/4 cup finely chopped red or green bell pepper
1/4 cup light or regular mayonnaise
1/4 cup thinly sliced green onions
4 ounces frozen cooked small salad shrimp, thawed and drained
Combine cream cheese, salsa, bell pepper, mayonnaise and green
onions in the Slow Cooker, mixing well. Stir in shrimp. Cover and
cook for 1 hour or until hot, stirring after 40 minutes of cooking. Dip
may be kept warm up to 30 minutes.
Stir dip and serve with crackers or chips.
Makes about 2-1/2 cups dip or 10 to 12 servings.
SASSY BACON & SPINACH DIP
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 (8-ounce) package cream cheese, cut into 1/2-inch cubes
1/2 cup shredded Monterey Jack cheese or
colby & Monterey Jack cheese
2/3 cup chunky salsa
4 thick or 6 regular slices bacon, cooked, crumbled
1/4 cup thinly sliced green onions
Combine all ingredients except bread in the Slow Cooker mixing
well. Cover and cook for 50 minutes or until dip is hot, stirring after
30 minutes of cooking. Dip may be kept warm up to 30 minutes.
Serve with toast or chips.
Makes about 2-1/2 cups dip or 10 to 12 servings.
