Quick! I need a couple of slow cooker dip recipes for Christmas Eve. I have a crab dip recipe that might work, but I'd like another, maybe Mexican, recipe too. I'd like something with cream cheese, taco flavors, maybe refried beans and/or ground beef.. something like that.

I've already done pizza dip and a Reuben dip in the past that husband wasn't thrilled with. He'd probably go for the Mexican idea or even a Buffalo chicken dippy thing.

Any other ideas would be appreciated too. Thanks.

P.S. Bonus points to the first person to make something dirty out of the title of this thread. I know someone will. :p

2 8 oz packages of cream cheese
1 can of rotel

That's all you need. Yes, I know you've had rotel before. We've all had rotel before. This is nothing like any rotel you have ever had before.

Really? That's it? I've had the Rotel and Velveeta before but didn't like it; it was too salty. That's why I was looking for a cream cheese based taco dip. Hmmmm.... I have both of those items on hand too.

Super easy AND it's just as good cold as it is hot. It's VERY easy to burn though, and once it's all melty and liquidy you have to completely turn it off. Can't keep it warm, it'll burn instead.

Ooooh, that sounds good with cream cheese.

The variation I usually make is

1 pound Velveeta, cubed
1 can diced rotel


for a meaty variation, add one can chili without beans

we cross-posted, sounds like the cream cheese is the best option for you.

bg, have you ever added chili to it?

The cream cheese variation is completely and totally different than the regular. And really not much like you would expect. Meat would be horrific in it though. I do like the velveeta/rotel/chili variety a lot too.

Thanks for the warning about burning it. I was wondering about that when searching for cream cheese based slow cooker dips. Would they burn? I think you answered that question.

I think I'll try your recipe, BGriffin. Thanks. I just won't do it in the slow cooker. I can whip it up fast whenever we're ready to sit down and watch A Christmas Story.

OOoohh! I know! I'll make some of my fresh salsa too. I have a wonderful recipe for that. Then we can have a little variety with our tortilla chips.

Does it have to be hot?

And is this like the hot legs shop?

lol Kim. I suppose it might be a little like that. If you have the hot legs and go skinny dipping, I guess that would be a "hot dip". Although for me, it's more like chunky dunking. :p

Anyway, no, it doesn't have to be hot if you have a blow-your-socks-off recipe. It's just that it's been very cold and rainy up here in the Pacific NW - that kind of cold that seeps into your bones? So, I thought a hot dip would be nice.

Whatcha got?

AustinMom Wrote:
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> we cross-posted, sounds like the cream cheese is
> the best option for you.
>
> bg, have you ever added chili to it?


I normally use ground beef or sausage in rotel instead of chili (although I have made it both ways). I've always thought meat would be horrible in the cream cheese version but the more I thought about it the more I wondered. So I decided to make some since I was planning on sitting down to watch The Pacific (finally) tonight. Anyway, it's different. I didn't think it would be good, and I think I prefer it without, but yeah, it's pretty good.

Gonna stick with your original 2-ingredient recipe here. I'll have something else with meat in it.

Still waiting for Kim's cold recipe..... :tapping foot:

This may be a bit dated, but why not a cheese fondue?

This is good: Soften cream cheese in the microwave. Stir in your favorite salsa. Enjoy.

James Bond 007.5 Wrote:
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> This may be a bit dated, but why not a cheese
> fondue?


Because I sold my fondue set at my yard sale when I moved up here. I love fondue though - and if it's dated, somebody forgot to tell The Melting Pot.

Not crockpot, but part of this can be made ahead. Then, assembled when ready. Mexican Layered Dip. I like to make it with browned chorizo and taco sauce (brown ahead of time); cream cheese, sour cream and taco seasoning (combined ahead of time). When ready, layer, meat first. Top with your choice of fresh toppings - diced jalapenos, black olives, shredded lettuce, chopped green onions...

Queso dip previously mentioned, made with Velveeta or cream cheese, can be kept warm with a chafer for a while, but otherwise, reverts to a clump. If your crowd eats it up PDQ, no problem.

Sorry...I fell asleep...

Mix 8 oz of softened cream cheese with about 8 oz sour cream with a packet of taco seasoning. Smear in the bottom of a deep dish pie plate or 8 x 8 dish.

Layer: salsa, shredded lettuce, sliced olives, cut up onion & pepper (can add a jalapeno if like heat), cut up tomato if salsa wasn't enough tomato. Top with lots of shredded cheddar cheese.

Serve with tortilla chips.

I don't have socks on so this recipe can't knock them off.

Edited because I forgot the onion



Edited 1 time(s). Last edit at 12/22/2014 11:16PM by kimmiemae.

I confess, I had to look up Rotel. Everyone I know makes their own salsa. I was delighted to have a coworker bring a simple dip during an intense project with no lunch break. It was Velveeta Mexican plus white hominy and extra salsa stirred in. We used bits of fry bread and Navajo tortillas (naaneskada) as well as red and blue corn chips to dip. It kept us working hard!


For a sweet dip, mix sweetened condensed milk with orange juice and dip fresh fruit.

LJ, did you perhaps receive a set of crockpot connectables at some point? Just wondering, since you're requesting different courses prepared via crockpots.

Speaking of crock pots. One of my favorite recipe books is called Fix It And Forget It. It's pages of really good crock pot recipes all with 5 or less ingredients. (or is it 7 or less? I forget)

Mert Wrote:
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If
> your crowd eats it up PDQ, no problem.


Sounds good, but not really a "crowd". Maybe I could just make a small amount.

Kim, the cold dip sounds nice too.

Rez - I love anything with SCM in it! I have an entire Pinterest Board devoted to recipes containing it, but somehow I missed that one.

Mert, I have several crock pots. I like the connectables, but can't justify buying more.

BGriffin, I have that cookbook and also the Fix It and Forget it For Entertaining. IDK why I didn't think to look there. At one time I had over 700 cookbooks. I have since pared down their numbers to accommodate more classics and a World Religions section in my home library.

LJ Wrote:
-------------------------------------------------------
> James Bond 007.5 Wrote:
> --------------------------------------------------
> -----
> > This may be a bit dated, but why not a cheese
> > fondue?
>
>
> Because I sold my fondue set at my yard sale when
> I moved up here. I love fondue though - and if
> it's dated, somebody forgot to tell The Melting
> Pot.

I just bought a cheese fondue from Costco that is microwaveable, but I'm going to put it in a mini-crockpot to keep it warm. Here's my question: What should I set out to dip in it? Bread, of course, but then I'd need skewers. I'm thinking about those garlic crostini things and some kind of
pretzels (maybe pretzel chips). Apples sound good but that would be more work (25 people for
dinner--no time!). Any other thoughts?

Bread sticks?

Oh! Good idea! Thanks!

I found a new item at the store tonight, Snyder's Pretzel Spoons.
They're shaped like those wooden spoons that used to come with those little ice
cream cups. They look cute and will fulfill the pretzel spot.

Cream cheese, pepper jelly, minced jalapenos and saute'd garlic.

One of my cheese ball recipes is

8 oz of cream cheese, room temperature
1/2 of a stick of butter, room temperature
1/8 cup of pepper jack
1/8 cup of colby
or
1/4 cup of a 3 cheese hot pepper cheese that has chipotles as one of the peppers

All cheeses need to be finely grated.

1 TBSP of finely minced shallots (optional) because of cost
2 TBSP of finely minced green onions, more green than white, chives will work
1/2 tsp of granulated garlic
1/4 tsp or less of Lawry's seasoned salt

Optional ingredients
1 TBSP of finely chopped pimentos
up to 3 tablespoons of finely chopped black olives, approximately 1/2 a can of the chopped stuff

Roll in chopped walnuts. Tastes better if you toast them.

Dump all the ingredients up to the Optional ingredients in a mixer and cream together. Slow mixer down & add optional ingredients.

Put in a bowl that is lined with plastic wrap or roll into a log. Place in fridge until firm and roll in nuts.

We use this when camping without the nuts and stuff in jalapenos and mushrooms and roast on the grill/smoker. Also if you really want to get fancy, you can wrap the jalapenos & mushrooms with bacon, secure with toothpicks. or just top with crispy crumbled bacon.

Really needs to be made 24 hours ahead so the flavors can meld. A couple of minuscule drops of hickory liquid smoke works if you can't get the 3 alarm cheese from Sam's or Walmart.

Pretzel spoons? That's brilliant! LOL What will they think of next?

MASmith that simple cream cheese/mint jelly mixture sounds good and different as does the cheese ball recipe. I like the idea of pepper jack cheese.

Thanks!

Thanks! Feel free to PM, if you need other ideas.

MaryAnn

So LJ, what did you wind up making?