DIPS
SPINACH AND ARTICHOKE DIP (Serves 10-12)
2 8 oz packages of cream cheese, softened | 3⁄4 cup half and half |
1 tbs onion, finely chopped | 1 clove garlic, minced |
½ cup Parmesan cheese, grated
1 10 oz bag frozen cut spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped 2⁄3 cup Monterey Jack cheese, shredded
1 baguette, slice thinly
1.Combine the cream cheese and half and half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into cooker & server stoneware.
2.Cover and cook on Low for 2 hours or until thoroughly melted. Serve with baguette rounds.
MARINER’S FONDUE (Serves 10-12)
2 10¾ ounce cans cream of celery soup | 1 cup cooked crab |
2 cups cheddar cheese, grated | Paprika |
1 cup cooked lobster | Cayenne pepper |
1 cup cooked shrimp |
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1.Combine all ingredients in cooker & server stoneware.
2.Cover and cook on High for 1 hour or on Low for 3 - 4 hours or until thoroughly melted.
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| DIPS |
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| MEXICAN CHEESE DIP (Serves | |
| 1 pound processed cheese food | 5 ounces canned tomatoes |
| 1 tsp taco seasoning | and green chilies |
| Tortilla or corn chips |
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1.Cube cheese and place in cooker & server stoneware.
2.Cover and cook 1 to 1½ hours until melted.
3.Stir in tomatoes and green chilies and seasoning.
4.Cover and continue cooking 1 - 1½ hours. Serve with taco chips or corn chips.
REFRIED BEAN DIP (Serves 10-12)
½ tsp salt | 3 cups shredded cheddar cheese |
½ tsp pepper | ¾ cup scallions or green onions,chopped |
8 ounces taco sauce | 2 12 ounce packages blue tortilla chips |
6 8 ounce cans refried beans |
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1.In a bowl, combine salt, pepper, taco sauce, and refried beans.
2.In cooker & server stoneware, start with 1⁄3 bean mixture and layer, alternating beans and cheese. Finish with cheese and top with scallions.
3.Cover and cook on Low 2 - 4 hours. Serve with blue tortilla chips for dipping.
