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Spinach and Artichoke Dip
2 8 oz. packages of cream cheese, (softened)
3/4 cup half and half
1 tbs. onion, finely chopped
1 clove garlic, minced
1/2 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
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 the Crock-Pot
®
Slow Cooker. Cover; cook on High for 1 1/2 to 2
hours or until warm.
Recommended Unit Size: 2 - 4 Quarts
3
Hot Crab Dip
12 oz. cream cheese, cubed
1⁄4 cup heavy whipping cream
1 cup Parmesan cheese
2 6 1⁄2 oz. cans lump crabmeat
1 envelope dry onion soup mix
1 tbs. Worcestershire sauce
2 cloves garlic, minced
1 tsp. lemon juice
salt to taste
fresh chives, minced, for garnish
Combine the cream cheese and whipping cream in the Crock-Pot
®
Slow Cooker. Cover and heat on High until the cheese is melted,
about 45 minutes. Add the Parmesan cheese, crabmeat, onion soup
mix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cook
on High for 30 minutes. Shortly before serving, add the lemon juice
and mix thoroughly. Salt to taste. Sprinkle the dip with fresh minced
chives as garnish.
Recommended Unit Size: 1 1/2 - 2 1/2 Quarts
2
Appetizers & Side Dishes Appetizers & Side Dishes
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