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.

Slow Cooker Hot Black Bean Dip

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Makes 15 servings

1 cup dry black beans

1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules

1/4 cup dehydrated onion flakes

7 garlic cloves, peeled

1 tsp salt

1 bay leaf

Red wine vinegar

Lime juice

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.

2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.

3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.

4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

5.  Strain the liquid into another dish and discard the garlic cloves and the bay leaf. 

6.  Pour strained beans into food processor or blender.  Puree.  Add liquid in as needed.  Add in lime juice (I used about 1 tsp) and red wine vinegar (I love this so probably added in about 2 Tbsp) to taste. 

7.  Serve as a dip with tortilla chips or in the place of refried beans.

Review:

I've been in love with this bean recipe lately.  I've made it 4 or 5 times already.  I wanted to see if I could make it into a dip.  And that's what I did.  And I really liked it.  A lot.  My little girl doesn't really like beans but I served this dip to her and although it's not that pretty she LOVED it and requested it again and licked her plate, literally, clean.  You can spread this on tortillas and sprinkle with cheese or eat it as a dip.  4 stars.  It ain't pretty but it was a winner at our house.

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! 

Texas Caviar with wheat berries

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64 servings (or about 2 if you're like me and my husband)

1/2 yellow onion

1 green bell pepper, chopped

1 bunch green onions, chopped

1 jalapeno pepper, chopped

1 T minced garlic

2-3 fresh tomatoes on the vine

1 (8 oz) bottle zesty Italian dressing

1/2 tsp ground coriander

1 bunch chopped fresh cilantro

1/2 cup dried black beans

1/2 cup dried white beans

1/2 cup wheat (to make into wheat berries)

Rinse and drain the black and white beans. Place in slow cooker (I did mine in separate slow cookers so that the white beans wouldn't look gray). Add 4 cups water (to each slow cooker). Cook on LOW for 7-8 hours or on HIGH for 3-4 hours, or until tender and cooked through. (My black beans cooked quicker than the white beans). The wheat needs to be cooked as well. Add it to a slow cooker with 4 cups of water and cook on LOW for 8 hours or on HIGH for 4 hours. You can prepare these all ahead of time. When the wheat and beans are cooked, drain off all the water. In a large bowl combine the beans, wheat berries, and all the remaining ingredients. Cover and chill in the refrigerator for 2 hours before serving. Serve with tortilla chips.

Review:

This is one of my all time favorite recipes. I changed it up a bit to use the slow cooker. Usually, I would just use canned beans but in an attempt to make it cheaper and use some food storage I have made it with dried beans. The dried beans cook great in the slow cooker. I never soak mine but people tell me that when you soak the beans some of the gas is released...so if you want to soak you can (if you don't care about being gaseous then do it my way :) I also added wheatberries (a.k.a. cooked wheat) to my recipe. This adds a little texture and some extra fiber and nutrients. It's totally optional but I liked it...and again I used my food storage. All in all, this is pretty much the most addicting salsa type food in the world. It is so good and it is great to bring to barbecues and potlucks. You'll be asked for the recipe, Iguarantee it. And then you can enthusiastically tell them about my blog and how it has changed your life (for the better, or course). Enjoy! 5 stars.

Day 350: Chicken Artichoke Dip

Pin It  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
2 cups cooked and cubed chicken
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


Drain spinach. Dry with paper towels. Absorb as much liquid as possible. Rinse artichokes and cut coarsely. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika. Cover and cook on LOW for 3-4 hours. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips. Makes 24 servings.

Review:
Like the other spinach-artichoke dip I did, this is excellent! I preferred this one over day 84 though. It was definitely restaurant quality. And like some other artichoke dips I've had, it doesn't have an overwhelming amount of mayo in it. If you'd like it without meat, just leave out the chicken. 5 stars

Day 349: Cream Cheese-Rotel Dip

Pin It  8 oz cream cheese

1 (14 oz) can Rotel tomatoes

Cut cream cheese into cubes. Place cream cheese and tomatoes in small slow cooker. Cook on HIGH for 1-2 hours. Stir until creamy. Use as dip for chips, crackers, or vegetables. Makes 16 servings.

Review:
With only two ingredients, this is such as easy dip to make. I preferred the Velveeta dip over this one. The reason is because I am not a big fan of hot and spicy foods. With only 8 oz of cheese to dissipate the spiciness of the tomatoes, it seemed a little too spicy for my taste. I was thinking that next time I make this I would use one can of regular diced tomatoes and one can of rotel and then 2-8 oz boxes of cream cheese. If you like spicy, then you'll like this the way it is. 3 stars

Day 339: Velveeta-Rotel Dip

Pin It 1 (32 oz) box of Velveeta cheese

1 (14 oz) can Rotel tomatoes
1 lb lean ground beef, browned and drained


Cut the cheese up into cubes and place in slow cooker. Stir in tomatoes and beef. Cover and cook on HIGH for about 2 hours or until cheese is melted and hot. Serve with tortilla chips. Makes 24 servings.

Review:
This is the perfect New Year's Party food or football watching food. We love this dip at my house and have made it many times in the past on the stove top. The benefit to making it in the crockpot is that the cheese stays melted and hot and doesn't solidify. I enjoy adding an extra can of regular diced tomatoes to the mix, since I am a big fan of tomatoes. Our family gives this dip 5 stars.

Day 303: Easy Cheesy Fondue

Pin It 2 (10 3/4 oz) cans condensed cheese soup

2 cups grated sharp cheddar cheese
1 Tbsp Worcestershire sauce
1 tsp lemon juice
2 Tbsp dried chopped chives
Combine all ingredients in slow cooker and cook on LOW for 2-3 hours. Stir with a whisk. Serve with bread and veggies. Makes 16 servings.

Review:
This tasted kind of like melted cheese whiz...or what I remember cheese whiz tasting like. I haven't had it in a really, really long time. So I guess if you love cheese whiz, you'll love this fondue. We used our leftovers and served it over steamed broccoli...a great way to get your kids to eat broccoli. You could also serve it over baked potatoes. 3 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 73: Caesar Artichoke Dip

Pin It 1 can (14 oz) quartered artichoke hearts drained coarsely chopped
1 8 oz pkg cream cheese cut into cubes
½ cup creamy Caesar dressing
¾ cup shredded parmesan cheese
4 medium green onions chopped (1/4 cup)
Dash red pepper sauce
Toasted bread slices or crisp flat crackers if desired

1. spray inside of slow cooker (1-1/2 quart) with cooking spray. In slow cooker mix all ingredients besides crackers.
2. cover cook on low 2-3 hours or until hot
3. before serving, stir until dip is well blended and smooth. Top with green onions, serve with bread slices. Dip can be held on low heat setting up to 1 hour.

(I was way excited to try this dip because I really love artichokes but I was a little disappointed. I had such high hopes. It was good just not as good as I thought it was going to be. It was tangy and was good with crackers. 3 stars)