Crock Pot Appetizers

CROCK POT ARTICHOKE & CHEESE DIP

Ingredients:

1 lb. shredded Mozzarella
1 c. grated Parmesan
1 c. (8 oz. jar) mayonnaise
1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions

Directions:

1. Mix ingredients together.

2. Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.

3. Serve with broken up French bread or wheat crackers

CROCK POT BEST DIP EVER

Ingredients:

1 (1 pound) package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled

Directions:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.

CROCK POT BOILED PEANUTS

Ingredients:

1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water

Directions:

1. Wash Peanuts until water runs clear. Put clean peanuts in crock pot, add salt and water; stir.

2. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.
 

BROCCOLI CHEESE DIP

Ingredients:

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt

Directions:

1. Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.

2. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.

3. Serve as dip with tortilla chips.
 

CROCK POT BROCCOLI DIP

Ingredients:

1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce

Directions:

1. Cook broccoli until tender. Saute celery and onion in margarine until tender.

2. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.

3. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

CROCK POT CAJUN PECANS

Ingredients:

1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
 1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
 1/4 tsp cayenne pepper

Directions:

1. Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes.

2. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.

CROCK POT CHEESE & ARTICHOKE DIP

Ingredients:

8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped

Directions:

1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted.

2.  Stir well and serve with assorted crackers, bread cubes, or chips.

CROCK POT CHILI BEEF DIP

Ingredients:

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional

Directions:

1. In slow cooker/Crock Pot, combine all ingredients; mix well.

2. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot.

3. Serve warm with tortilla or corn chips.

CROCK POT CHILI CHEESE TACO DIP

Ingredients:

1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Directions:

1. Brown hamburger; drain and place in slow cooker.

2. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

3.  Serve warm with taco or tortilla chips.

CROCK POT CLASSIC SWISS FONDUE

Ingredients:

1 clove garlic
2 1/2 cups dry white Rhine, Chablis or Riesling wine
1 TBS lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 TBS flour
3 TBS kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes

Directions:

1. Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice.

2. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

3. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika.

4. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving.

5. Using fondue forks, dip bread cubes into fondue.

CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard

Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.