Crock Pot Cheese Dip Food

SLOW-COOKER CHEESE DIP

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.

CROCKPOT CHEESE DIP

Steps:

• Place the cream cheese, sour cream, cheddar cheese, bacon and 1/2 packet of ranch mix into a small slow cooker.
• Cover and cook on LOW for 2-3 hours, or until hot and bubbly. Stir to combine. Taste and add additional ranch seasoning if necessary.
• Serve with chips, crackers or veggies for dipping.

CROCK-POT CHICKEN CHEESE DIP

Steps:

• Blend the tomatoes & chilies in a food processor then pour into a crock pot. Add the water & frozen chicken breasts, cover with a lid & cook on low for 3 hours.
• Remove the chicken & shred, place back into the crock pot. Stir in the Velveeta & spices.
• Mix the flour with a small amount of water. Stir into the crock pot & recover with a lid. Cook for another hour.
• Turn off the pot then stir in the sour cream. Serve warm with tortilla chips.

CROCK POT ARTICHOKE CHEESE DIP

Steps:

• Chop artichoke hearts and dice red pepper.
• Mix everything together.
• Place in small crock pot for 3 hours, stirring every hour or so. Serve with Wheat Thins or the like.

WICKED SPICY CROCK POT CHEESE DIP

Steps:

• Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
• Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
• When the sausage is fully cooked, drain the fat and add it to the crock pot.
• Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
• Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
• Stir occasionally, and implement step 7 as needed.
• The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
• Throw in something new and let me know! I think some beans would go in nicely, or some chili.

CROCK POT CHEESE DIP

Steps:

• Brown hamburger; cook till done and drain fat (if any).
• Cut cheese into small chunks.
• Mix hamburger and all remaining ingredients in a crock pot.
• Turn on low and warm all (It will take about 2 to 2 1/2 hours to warm).
• When thoroughly warmed through, serve with your favorite tortilla chips, toasted or grilled bread, corn chips, bagel chips, or whatever you like.

CROCK POT CHEESE DIP WITH A NEW TWIST

Steps:

• Microwave the smoked sausage for 3-4 minutes.
• Cube the cream cheese in small cubes for better melting.
• Combine the cream cheese cubes, the cheese whiz, and the rotel in the crock pot, mixing thoroughly.
• Add the sausage and mix well.
• Cook for thirty minutes in crock pot on high until everything is well heated.
• Stir often to avoid the edges burning.