White Bean & Chicken Taco Dip

White Bean & Chicken Taco Dip

Ingredients.
Non stick cooking spray
1 (14.5 oz) can Mexican- style diced tomatoes, undrained
1 (10 3/4 oz) can condensed cream of chicken soup
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper.
2 (19 oz) can white kidney beans, rinsed and drained
1 1/2 pounds, boneless skinless chicken thighs, cut into 1/2-inch pieces.
1 cup shredded Monterey Jack Cheese
Tortilla chips for service
* You can also add chopped fresh tomatoes,snipped fresh cilantro, sour cream

Directions.
1. Spray 4-5 quart slow cooker with cooking spray.
2. In the slow cooker, whisk together mexican style tomatoes,
soup, cumin, cayenne pepper, and black pepper. Stir in beans, chicken,
and cheese.
3. Cook on low- heat setting for 5-6 hours or on high for 21/2 to 3 hours.
4. Serve with tortilla chips and use optional fresh tomatoes, cilantro and
sour cream for garnishment if desired.

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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients

2 packages cream cheese

2-3 cans chicken breast in water (use the larger can) or shred about 2-3 chicken breast and add the meat from that.

10 ounces Ranch Dressing

1/2 bottle Red Hot Buffalo sauce

1 cup shredded cheddar cheese.

Directions:

1. Spray slow cooker with non stick spray.

2. Combine all ingredients except for the cheddar cheese.

3. Set Slow Cooker on high heat and cook for about 45 minutes, stirring occasionally to help the cream cheese melt.

4. After 45 minutes, reduce the heat to low and continue to heat until the mixture is fully melted and warm enough to eat.

5. Immediately before serving, stir in the shredded cheddar cheese.

* Serve with tortilla chips!

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Slow Cooker Cheesy Bacon Dip

Slow Cooker Cheesy Bacon Dip

Ingredients

1 Package Bacon, chooked, and chopped.

1 16 oz package cream cheese

4 cups shredded cheddar cheese

2 teaspons worcestershire sauce

1 teaspoon hot sauce

1 cup half n half

1 teaspoon minced onion

1/2 teaspoon dry mustard.

Salt to taste.

Instructions

1.) Place all ingredients in slow cooker and mix together.

2.) Cook on low heat for 3 hours.

3.) Serve on chips or crackers & enjoy.

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Broccoli Cheese Dip

 
Cook Time- 2 hours

Ingredients~
2 (10 oz.) boxes of frozen chopped broccoli
2 cans of cream of mushroom soup
1/4 cup sour cream
1/2 lb Mexican Velveeta cheese
1/2 lb plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Preparation~
Cook and drain the broccoli. Melt cheese in the crockpot (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix this into the melted cheese. Keep crockpot on warm and serve as dip with any typr of tortilla chips.

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Spinach and artichoke dip

SPINACH AND ARTICHOKE DIP

1 CONTAINER OF FRESH SPINACH (THAWED)

1 BLOCK OF CREAM CHEESE

1 CONTAINER OF SOUR CREAM

1 CUP OF GRATED PARMESAN CHEESE

1 CAN OF ARTICHOKE HEARTS SLICED UP

TWO TABLESPOONS OF MINCED GARLIC

COOK ON HIGH FOR 2 HOURS 

MIXING EVERY SO OFTEN

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MEXICAN DIP

Mexican Dip 

Ingredients

• 1 lb Ground Beef or Jimmy Dean Sausage
• 1 Onion diced
• 1 tsp Minced Garlic
• 2 lb Velveeta
• 2 tbsp diced Jalapeno Peppers
• 1 tbsp Taco Seasoning
• 2 10 oz can Rotel Tomato & Chiles
• 1 bunch Green Onions (optional)

Instructions

1. Brown Ground Beef and cook with onions and garlic.
2. Drain grease.
3. Add ¼ cup water.
4. Add jalapenos and taco seasoning.
5. Stir and cook over medium heat for 10 minutes.
6. Transfer mixture to crock pot.
7. Cut Velveeta into cubes and add to crock pot.
8. Add Rotel tomatoes to crock pot.
9. Cook over low heat for 1 hour and reduce to warm.
10. Slice green onions into thin slices for garnish.
11. Serve with tortilla chips.

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Caramel

Thank you Latonia Thrower!

Make your own Homemade Caramel 
1 can of condensed milk, do not open but remove the label. Place in your crockpot and completely cover with water. Cook in the can for 3 hours. Make sure the can stays submerged, you may need to add water while cooking. After 3 hours, carefully remove can and let it cool to room temperature. Open the can and you will have the best tasting Caramel ever!
I transfer mine to a plastic container because I don't like leaving it in the metal can. 

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PINA COLADA FRUIT DIP

PINA COLADA FRUIT DIP

Ingredients:
1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

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