Here’s an interesting slow cooker recipe I’m going to try:
Slow Cooker Hissy Fit Dip
Ingredients
1 pound ground country style pork sausage
8 ounces cream cheese
16 ounces sour cream
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, shredded (or 4 thick cut slices cut into small pieces)
2 tablespoons shallot, minced (about 1/2 of a medium sized shallot)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried ground sage
Instructions
Cook the sausage in a large skillet over medium-high heat until browned all the way through, about 8-10 minutes. Drain.
Turn your slow cooker to HIGH and place the cream cheese in the pot. This will soften your cheese while you cook the meat.
Pour the sausage into the slow cooker, and add the sour cream, Velveeta, Muenster cheese, shallot, Worcestershire sauce, and sage. Mix until well combined.
Cover the slow cooker and cook for 1 hour. Stir. If the Velveeta is completely melted, turn slow cooker to WARM and serve at your leisure. If it is not melted, recover and cook for another 20 minutes and then check again. (There’s no reason it shouldn’t be melted. If you need to, use a rubber spatula to smush the Velveeta a bit to help incorporate it.)
Notes
You can also cook this dip on LOW for 1.5 to 2 hours.
If you prefer to bake your dip. Preheat your oven to 350 degrees F. Prep and combine the ingredients as directed. Pour into a 9-inch x 9-inch baking dish, spread into an even layer, and bake for 1 hour. Remove from the oven and serve warm.
http://breadboozebacon.com/slow-cooker-hissy-fit-dip/
This one sounds good too:
Rosemary White Bean Artichoke Spinach Dip
Ingredients:
3 teaspoons olive oil, divided
1 shallot, minced
2 cloves garlic, minced
5 ounces chopped fresh spinach
1 block cream cheese
1 - 14 ounce can cannellini beans, drained and rinse
1 - 14 ounce can artichoke heart quarters
4 ounces mozzarella cheese, grated
3 ounces fresh parmesan, grated
1/2 teaspoon finely minced fresh rosemary
salt and pepper, to taste
1 bag Food Should Taste Good Multigrain Tortilla Chips
Directions:
Heat 2 teaspoons of the olive oil (reserve the remaining teaspoon for later use) over medium heat in a medium sized sauté pan. Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes. Remove from heat and set aside.
In a food processor, combine the cream cheese and the beans. Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.
Transfer to and oven safe bowl. Stir in the spinach mixture, rosemary, and salt and pepper. Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.
Remove from the oven, drizzle the top with the remaining teaspoon of olive oil and serve hot with Food Should Taste Good Multigrain Tortilla Chips.
http://www.goodlifeeats.com/2015/11/rosemary-white-bean-artichoke-spinach-dip.html
Love the ‘Hissy Fit Dip’ - recipe and name :-)
-JT