CROCK POT CRAB DIP

Ingredients:

1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat


Directions:
:

1. Heat together. Keep warm in fondue or slow cooker/Crock Pot. Serve with bread sticks.

 


CROCK POT CREAMY SPINACH DIP

Ingredients:

8 ounces Cream cheese, cubed
5 ounces Frozen chopped spinach
2 Tablespoons Pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
1/4 cup Whipping ceram
2 Tablespoons Parmesan cheese, grated
2 teaspoons Onion, finely chopped
1/2 teaspoon Thyme


Directions:
:

1. Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.

2. Add remaining ingredients. Cover and heat 30 minutes.

3. Serve with raw vegetables, crackers, or bread pieces.

 


CROCK POT CHEESE DIP

Ingredients:

2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 small jar picante sauce
1 teaspoon garlic powder
Dash of Worcestershire
1 lb. premium ground beef
1 medium onion, chopped
1 lb. sausage


Directions:
:

1. Mix all of the liquids and cheese together in a Crock Pot set on low until the cheese melts.

2. While this is cooking, brown meats and chopped onion. Drain grease off of meats and add spices, then add to Crock Pot and stir.

3.Cook on low 2 to 4 hours, keep on low to serve with chips and crackers.

 


CROCK POT CHEESE FONDUE

Ingredients:

10-oz. can cheddar cheese soup
1 lb. block process cheese spread cut in 8 pieces
1 lb. swiss cheese, grated
12-oz. can beer (or apple cider)
1/2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring



Directions:

1. Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours.

2. After 1 hour of cooking time, stir. Before serving, whisk to blend.

3. Serve with bread sticks or veggies for dipping.

 

 

CROCK POT CHEESY BACON DIP

Ingredients:

2 pkgs. (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 Tablespoons mustard
1 Tablespoon chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 lb. bacon, cooked and crumbled


Directions:
:

1. Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.

2. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.

3. Serve with crusty bread or crackers.

 

 


CROCK POT HAMBURGER-SAUSAGE DIP

Ingredients:

1 pound ground chuck
1 cup picante sauce
1 can cream of mushroom soup
2 pounds Velveeta cheese, cut into pieces
1 pound pork sausage
1 teaspoon garlic powder
1 can Rotel tomatoes
3/4 teaspoon oregano


Directions:
:

1. Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock Pot.

2. Brown ground chuck and sausage until it is done. Drain very well and place in slow cooker/Crock Pot.

3. Cook on low until cheese is melted. Serve with your favorite chips.

 

 

CROCK POT HOT DIP

Ingredients:

1 pound Italian Sausage - hot
1 pounds Velveeta - Mexican type - hot
1 can rotel tomatoes (drained)
1 jar pace picante sauce - hot
1 jalapeno pepper - finely diced



Directions:

1. Brown sausage and drain along with jalapeno pepper.

2. Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour or more until melted and blended.

3. Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.

 


CROCK POT LITTLE SMOKIES

Ingredients:

2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly


Directions:
:

1. Combine in Crock Pot and cook on low 6 to 8 hours

 


CROCK POT SCRABBLE

Ingredients:

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 (13 ounce) can or jar of salted peanuts or assorted mixed nuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 Tablespoons grated parmesan cheese
1/3 cup melted butter
1/3 cup worcestershire sauce


Directions:
:

1. In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

2. Empty bag into large mixing bowl and sprinkle the melted butter and worcestershire sauce over all mixing gently with your hands.

3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4 hours.

4. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter.

5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

6. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.

 


CROCK POT SPICY DIP

Ingredients:

2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 large jar Old El Paso taco sauce (or Rotel tomatoes)
1 large onion, chopped fine


Directions:
:

1. Mix all together in Crock Pot where cheese will melt and all will remaining warm.

 

 


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