Archive for Dips

Cheesy pizza fondue


Adapted from here and here

I really enjoy planning. I love to make lists and plan pretty much anything, even if it’s a “dinner party” with just Rick and me. For special occasions, or even sometimes if I just feel like making a normal weekend special, I’ll plan little dinner parties for the two of us, with fun foods and drinks that we usually munch on while watching a movie.

For our most recent “celebration,” I wanted to do a fondue night, so we whipped up this cheesy pizza fondue. I had made it once before when some friends came up, but I barely got to taste any of it before it was all gone! I’m so glad I decided to make it again, because it was delicious, and the perfect dip for these breadsticks.

These measurements fit perfectly in the Little Dipper, with a little room to spare. This was a good amount of food for Rick and me, but if you are serving this to more than 2-3 people, I would recommend doubling the recipe and using a larger crockpot.


Cheesy pizza fondue
1 cup pasta sauce
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese (or more if you like it extra cheesy!)
1/8 cup grated parmesan cheese

Directions:
Place pasta sauce in Little Dipper. Sprinkle seasonings on top. Push the cheeses into the sauce just enough so that everything fits inside. Cover and plug in for about 45 minutes to an hour. Stir to combine, and serve!

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Comments (2)

Chili cheese dip

PA310921

Source: cdkitchen.com

I actually made this yummy dip for our Halloween celebration a couple weeks ago, and just got around to posting it (sorry!). We didn’t do anything special for the holiday, but I wanted to make sure we had yummy foods to snack on while watching scary movies. This dip went well with the mummy dogs we made for our “main course” (although our mummy dogs did not exactly look as pretty as they do on the Pillsbury website, haha). It’s not anything special or exotic, but if you’re looking for a fun snack to have, this is super easy to whip up!

PA310919
Ingredients:

8 oz. block cream cheese, softened
15 oz. can chili
1 cup shredded cheddar cheese

Directions:
Place block of cream cheese in bottom of crockpot. Pour chili over top. Cover and cook on low for 1-2 hours. Stir in cheese and mix well. Serve with Fritos!

Shared at Foodie Friday, For the Love of the Slow Cooker

Comments (9)

Beer cheese fondue

 P9110700

My birthday was this week, so to celebrate, I wanted to have a fondue night. It’s so much fun to eat a fun dinner while watching a movie, so that’s exactly how I wanted to kick off my birthday weekend. I came across this recipe that sounded great. I had made beer cheese one other time, and it didn’t turn out so well, but I thought I’d give it another chance. I’m so glad I did! This was awesome. It lasted us for dinner on Friday night, a snack on Saturday, and dinner again on Sunday.

Ingredients:
1/4 cup flour
2 tsp. chili powder
1 pound shredded monterey jack cheese
1/2 pound shredded sharp cheddar cheese
12 oz. bottle beer
1 clove garlic, minced
4 oz. can chopped green chiles
sliced jalapenos, to taste (we omitted

Directions:
I used by 3.5-quart crockpot for this. A slightly smaller one would be fine, too.

Mix flour with chili powder and toss with shredded cheeses. Pour beer into the crockpot and cover with shredded cheese mixture. Place garlic, green chiles, and jalapenos over cheese. Turn crockpot on low, but do not stir until cheese has begun to melt. Cover and cook on low for 1-2 hours.

Dippers: Herb bread, tortilla chips, broccoli

Comments (11)

Spinach Artichoke Dip

P6070393

Rick loves spinach dip. Loves it! I had never made it before, and wanted to give it a try. Last night, we had the perfect opportunity. I found this recipe from A Year of Crockpotting, but modified it a little to fit our tastes.

It turned out great! There is a lot of cheese in this recipe, but it didn’t taste too cheesy. It had a nice blend of all the ingredients. Next time, though, I think I’ll add even more spinach. I think it could have been a little more “green.”

P6070390
Ingredients:

14 oz. can artichoke hearts, drained and chopped
1 1/2 cups fresh spinach, chopped
1/2 cup sour cream
1/2 cup mayo
2 cups shredded mozzarella cheese, divided

Directions:
Chop artichoke hearts and place them in the bottom of the crockpot. Chop spinach, and place it on top. Dump in sour cream and mayo and stir to combine. Cover with 1 cup mozzarella cheese. Cover and cook on low for 2 hours or high for 1 hour.

Remove lid. Dump the rest of the cheese in and leave the lid off for a few minutes until the cheese melts. Serve with tortilla chips!

Comments (1)

Crab dip

p3070324

My mom came up to visit this weekend for a belated birthday celebration. I wanted to demonstrate my newly-acquired cooking skills for her, so I prepared a 3-course meal (which was mostly a success), including this crab dip as an appetizer that we snacked on throughout the afternoon. I found the original recipe from A Year of Crockpotting. 

I halved the following recipe. There were 3 of us snacking on this, and we still had some leftover.

p3070322
Ingredients:
1 lb. crab meat (I used imitation)
3 8oz. packages cream cheese
1/2 cup salsa or hot sauce (I used salsa)
1 can diced tomatoes and green chiles
1/2 cup milk 

Directions:
Cube cream cheese and place in crockpot. Turn it on to start melting. Add the salsa (or hot sauce), tomatoes and milk, and stir to combine. Add the crab last, and gently stir.

Cook on low for 2-3 hours, stirring every 20 or 30 minutes. I served ours with Ritz crackers and potato chips (but the crackers were better!)

Comments (2)