Crock Pot Cheese Dip

This cheese dip recipe is always a favorite at family functions and potlucks, and is so easy to make. It comes from, of all places, the owner's manual of my Kitchen Selectives slow cooker (though I have modified it slightly). It can be served with chips, veggies, pretzels, or anything else you can think of to dip in. Also, this recipe is easily doubled if you'd like a bigger batch.

Crock Pot Cheese Dip (Printable Version Click Here)

Ingredients:

2 cans (4 oz. each) diced green chilies

4 green onions, sliced

1/4 cup salsa

1 cup (4 oz.) shredded cheddar cheese

1 cup (4 oz.) shredded Jack cheese

1 cup sour cream

3 ounces cream cheese

Combine all ingredients in slow cooker. Cook on high for 1 to 2 hours, until melted and hot. Stir before serving. Serve on low heat, stirring occasionally.

Additions/modifications:

Add 1/4 pound cooked ground beef
Try different types of cheeses, such as mozzarella, Pepper Jack, or muenster
Add 2 cups re-fried beans
Add 1 cup chopped veggies, such as broccoli, asparagus, or tomatoes
Add 1/2 cup of your favorite beer
Add 2 cups chili
For some added spice, add 1 chopped jalapeno pepper
Add 1/4 cup chopped fresh herbs, such as cilantro or parsley

Comments

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you! It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia. The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole

Butternut Squash Breakfast Porridge

Good day We Like Making Our Own Stuff readers; long time no see! Today, I want to share with you my new favorite breakfast. If you are attempting to eat a more traditional diet, trying to cut out processed foods, or just looking for something different, yet delicious, for breakfast, then this recipe is for you. Sometimes, I get a little tired of eating eggs (please don't tell my hens I said that), and a little sweetness in the morning is nice once in a while. This recipe is very flexible as far as ingredients and toppings go. It can be adjusted to fit many types of eating styles--Paleo, Whole30, Nourishing Traditions, autoimmune, gluten-free, etc... But, you don't need to be following a special eating plan to enjoy this breakfast, because it is delicious ! Warm Butternut Squash Breakfast Porridge topped with cream, raspberries, sliced almonds, and granola.

We Like Making Our Own Stuff

Search This Blog