Recipe for (One Dish) Slow Cooker Velveeta Rotel Dip

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Makes 10-12 servings


1 (32 oz) box of Velveeta cheese, cut into cubes
1 (14 oz) can Rotel tomatoes or diced tomatoes with green chiles
1 lb ground sausage (mild or hot, however you like it)


1.  Place raw sausage in the bottom of a 3-5 quart slow cooker.  Use a spoon to break it up.
2.  Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through.  Drain off any grease.
2.  Add in the Velveeta and the tomatoes.  Stir and then cover and cook on LOW or HIGH until cheese melts.  (Because the slow cooker is already hot it shouldn't take very long to melt...probably 30 minutes or less)
3.  Stir until creamy and then turn slow cooker to WARM setting.  Serve with tortilla chips.

Review:
Again I used the crockpot to brown my ground meat.  It worked perfectly and I loved the super simple clean up!  A spoon and the slow cooker.  That's all.  I guess I can handle that.  Of course this recipe is totally unhealthy but it tastes oh so good.  Perfect for a party or to bring to a potluck.  5 stars.

Slow Cooker Hot Bean Dip

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Makes 10 servings

1/2 lb ground beef, browned and drained

1 cup salsa or picante sauce

1 cup refried beans

1 (4 oz) can green chiles

1 Tbsp taco seasoning

1 Tbsp tomato paste

1/2 cup sour cream

Medium or sharp cheddar cheese, grated

1.  Add beef, salsa, refried beans, chiles, taco seasoning and tomato paste to the slow cooker.

2.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.

3.  Stir in sour cream and as much cheddar as you desire (I probably added in 3/4 cup).  Let the cheese melt.  Turn the slow cooker to warm and serve with tortilla chips.

Review:

A delicious and easy dip to bring to a party.  It has a bit of a kick to it but it's not too overpowering.  There were plenty of leftovers after I finished eating but once my husband got a hold of the dip I never saw it again.  He loved it which shocked me, since he's not a fan of beans.  4 stars.

Slow Cooker Hummus

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Makes about 4 cups of hummus

1/2 lb dried chickpeas

3 Tbsp minced garlic

4 Tbsp lemon juice

1 Tbsp salt

2 Tbsp olive oil

3 Tbsp tahini 

1.  Rinse the chickpeas and place in the slow cooker.  Fill the slow cooker with water that goes 2 or so inches above the chickpeas.

2.  Cover and cook on low for 8 hours, or until chickpeas are very soft.

3.  Drain the liquid, and reserve it.  

4.  Place drained chickpeas in blender or food processor.  Add in garlic, lemon juice, salt, olive oil and tahini.  Blend until smooth, adding in some of the reserved liquid until it is the consistency you prefer.  Adjust seasonings as needed.

5.  Serve as a dip or on pita bread.

Review:

I have been on a hummus kick lately.  I noticed that for 10 oz of hummus I was paying way too much.  So I decided to make my own.  The most expensive thing to buy initially was the tahini but now that I have it, it will last forever (I found mine at Smith's marketplace).  This was yummy and next time I want to add in some sundried tomatoes or roasted red peppers or something fun like that.  3 1/2 stars.

White Cheddar and Sausage Dip

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1 cup Shirley J White Cheddar Soup Base

4 cups water

1 (4 oz) can diced green chiles

1 (14.5 oz) can diced tomatoes

1 (lb) ground sausage, browned and drained (Italian sausage would be yummy)

2 cups shredded sharp cheddar cheese

1.  Combine water and soup base in saucepan.  Whisk and bring to a boil over medium heat.  Stir until thickened (about 5 minutes).  Pour into slow cooker.

2.  Add the tomatoes, chiles, sausage and cheddar into the slow cooker.  Stir until combined.  The cheese will get all melty.

3.  Cover and cook on LOW for about an hour then turn to WARM.  Serve with tortilla chips, crackers or bread.

Review:

I wanted to make this Velveeta dip but I didn't have any Velveeta on hand.  I pulled out my Shirley J White Cheddar Soup Base and created this recipe that tastes similar to the Velveeta dip.  It tasted less processed to me and was a delicious addition to our Christmas Eve appetizer dinner.  4 stars.

Artichoke dip minus the chicken

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One of my all-time favorite slow cooker recipes is this chicken artichoke dip.  It really is so delish.  Lately I've been making it for parties and for pot-lucks.  But I just leave out the chicken to make it a simple spinach artichoke dip.  Yes the list of ingredients seems long, but it is worth it.  Believe me, your guests will not be disappointed.

Makes 24 servings

1 (16 oz) bag frozen spinach, thawed

2 (14 oz) cans artichoke hearts, drained
1 (10 oz) jar Alfredo sauce
1/2 cup mayonnaise
1 (8 oz) package cream cheese
3 garlic cloves, minced
2 Tbsp lemon juice
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/2 tsp paprika

1.  Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
2.  Rinse artichokes and cut coarsely.
3.  Combine all ingredients into slow cooker, except the Parmesan cheese and paprika.
4.  Cover and cook on LOW for 3-4 hours.
5.  Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.

Review:
5 stars.  This is just as good as any restaurant.  It makes a lot...sometimes I just half the recipe but either way it'll be gone by the end of the night! 

Party Meatballs

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1 (3 lb) bag frozen meatballs
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly
1/4 cup A1 steak sauce

1.  Dump the bag of meatballs into the slow cooker
2.  In a small bowl mix the chili sauce, grape jelly and steak sauce.
3.  Pour sauce on top of meatballs.
4.  Cover slow cooker and cook on LOW for 4 hours or HIGH for 2 hours.
5.  Serve an an appetizer or as the entree.

Review:
Simple.  Delicious.  Perfect for parties.  That's all.
4 stars

Day 351: Cocktail Meatballs

Pin It  1 (12 oz) bottle chili sauce

1 (10 oz) jar grape jelly
1 bag of frozen meatballs (about 40-50 in the bag)

Combine chili sauce and grape jelly in a small bowl. Place frozen meatballs in slow cooker. Pour sauce over the top. Cover and cook on HIGH for 3 hours. Turn to warm and serve right out of the slow cooker. Makes 15 servings.

Review:
Excellent, excellent, excellent. I was skeptical of the grape jelly. It sounded a little weird. But this was awesome. I made it for a New Years party and everyone loved it. I bought the Kroger brand meatballs from Smith's and they were awesome. 4 stars.

Day 239: Slow Cooker Hot Bean Dip

Pin It 1 (16 oz) can refried beans (I used dehydrated refried beans from my food storage)
1 cup salsa
2 cups shredded Jack and cheddar cheese, mixed
1 cup sour cream
3 oz cream cheese, cubed
1 tbsp chili powder
tortillas chips


Combine all ingredients-except chips- in crockpot. Cover. Cook on high 2 hours. Stir 2 to 3 times during cooking. Serve warm from the crock with chips.


Review:
Although this picture is horrible and makes it look disgusting, this dip was actually quite good. I served it during a football game. Unfortunately, none of the guys appreciated the beans and they all wished there was meat in it instead. I, however, think it tasted great. I love beans, though. I give it 3 stars.

Day 84: Spinach Artichoke Dip

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1 can (14 oz) quartered artichoke hearts, drained and chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 cup shredded swiss cheese (4 oz)
½ cup alfredo pasta sauce
½ cup mayo
¾ tsp garlic salt
¼ tsp pepper
1 loaf baguette French bread, cut into 40 slices

1. in 1-11/2 quart slow cooker, mix all ingredients except bread.
2. Cover; cook on low heat setting 2-4 horus. Serve dip with sliced bread.

Review:

If you like the spinach-artichoke dip at Applebees you will like this dip. It is very similar and tastes awesome! I loved it so much and will definitely make it again. 5 stars.