Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (5 page)

Maryann’s Chili Cheese Dip

Maryann Westerberg

Rosamond, CA

Makes about 10 servings

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3-qt.

2 lbs. Velveeta cheese, cubed

16-oz. can chili without beans

10-oz. can diced tomatoes with chilies, drained

10¾-oz. can cream of mushroom soup

1. Combine cheese and chili in slow cooker. Heat on Low until cheese melts, stirring occasionally.

2. Add tomatoes and soup.

3. Cover. Cook on Low 2 hours. Stir before serving.

Serving suggestion: Serve with
tortilla chips
.

Tina’s Cheese Dip

Tina Houk

Clinton, MO

Makes 12 servings

Prep. Time: 5-10 minutes

Cooking Time: 1-1½ hours

Ideal slow-cooker size: 4-qt.

2 8-oz. pkgs. cream cheese, softened

3 15½-oz. cans chili

2 cups shredded cheddar
or
mozzarella cheese

1. Spread cream cheese in bottom of slow cooker.

2. Spread chili on top of cream cheese.

3. Top with shredded cheese.

4. Cover. Cook on Low 1-1½ hours, until shredded cheese is melted. Stir.

Serving suggestion: Serve with
tortilla chips
.

Marilyn’s Chili con Queso

Marilyn Mowry

Irving, TX

Makes 2 cups dip

Prep. Time: 10-15 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 1½-qt.

1 Tbsp. chopped green peppers

1 Tbsp. chopped celery

1 Tbsp. chopped onions

2 Tbsp. diced tomatoes

2 tsp. chopped jalapeno pepper

½ cup water

¾ cup heavy cream

8 oz. Velveeta cheese, cubed

2 oz. cheddar cheese, shredded

1. Place first 5 ingredients in slow cooker. Add water.

2. Cover. Cook on High 1 hour, or until vegetables are tender.

3. Stir in cream and cheeses.

4. Reduce heat to Low. Cook until cheese is melted. Serve immediately, or keep warm on Low for hours.

Serving suggestion: Serve with
tortilla chips
.

White Queso Dip

Janie Steele

Moore, OK

Makes 10-12 servings

Prep Time: 10-15 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 2-qt.

2 8-oz. pkgs. cream cheese, either regular
or
low-fat, softened

1 cup sour cream, either regular
or
low-fat

½ tsp. hot sauce

10-oz. can Rotel tomatoes, your choice of hot
or
mild

1 tsp. cumin

4-oz. can green chilies, chopped

8-oz. pkg. grated Monterey Jack cheese,
or
grated Mexican cheese mix

1. Combine cream cheese, sour cream, and hot sauce in a bowl with a mixer until smooth.

2. Drain half the liquid off the tomatoes and discard.

3. Add tomatoes with half their juice, cumin, chilies, and grated cheese to creamy mixture. Stir to combine.

4. Pour mixture into slow cooker.

5. Turn to High until cheese melts, about 1 hour. Stir about every 15 minutes.

6. Turn to Low to keep dip warm while serving.

Serving suggestion: Serve with
tortilla chips
.

Short-Cut Fondue Dip

Jean Butzer

Batavia, NY

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 2-2½ hours

Ideal slow-cooker size: 1½- to 2-qt.

2 10¾-oz. cans condensed cheese soup

2 cups grated sharp cheddar cheese

1 Tbsp. Worcestershire sauce

1 tsp. lemon juice

2 Tbsp. dried chopped chives

1. Combine soup, cheese, Worcestershire sauce, lemon juice, and chives in slow cooker.

2. Cover. Heat on Low 2-2½ hours. Stir until smooth and well blended.

Serving suggestion: Serve warm dip with
celery sticks
,
cauliflower florets
, and
corn chips
.

Chili Verde con Queso Dip

Bonita Ensenberger

Albuquerque, NM

Makes 1 quart (8-10 servings)

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 1½-qt.

2 10¾-oz. cans cheddar cheese soup

7-oz. can chopped green chilies

1 garlic clove, minced

½ tsp. dried cilantro leaves

½ tsp. ground cumin

1. Mix together all ingredients chips in slow cooker.

2. Cover. Cook on Low 1-1½ hours. Stir well. Cook an additional 1½ hours.

Serving suggestion: Serve with
corn chips
.

Variation:

Make this a main dish by serving over baked potatoes.

Mexican Cheesecake

Janie Steele

Moore, OK

Makes 6-8 servings

Prep Time: 10-15 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 2-qt.

3 8-oz. pkgs. cream cheese, softened

2 eggs