Crock-Pot SCRBC505BS Notice D'emploi page 7

DIPS
SPINACH AND ARTICHOKE DIP
2 8 oz packages of cream cheese, softened
1 tbs onion, finely chopped
1
⁄ cup Parmesan cheese, grated
2
1 10 oz bag frozen cut spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2
⁄ cup Monterey Jack cheese, shredded
3
1 baguette, slice thinly
1. Combine the cream cheese and half and half in a bowl until well blended.
Add the remaining ingredients and stir well. Pour the mixture into
cooker & server stoneware.
2. Cover and cook on Low for 2 hours or until thoroughly melted.
Serve with baguette rounds.
MARINER'S FONDUE
(Serves 10-12)
3
2 10 ⁄ ounce cans cream of celery soup
4
2 cups cheddar cheese, grated
1 cup cooked lobster
1 cup cooked shrimp
1. Combine all ingredients in cooker & server stoneware.
2. Cover and cook on High for 1 hour or on Low for 3 - 4 hours or until
thoroughly melted.
SCRBC505BS-CN_10EFM1.indd 12-13 SCRBC505BS-CN_10EFM1.indd 12-13
(Serves 10-12)
3
⁄ cup half and half
4
1 clove garlic, minced
1 cup cooked crab
Paprika
Cayenne pepper
-E12-
DIPS
MEXICAN CHEESE DIP
(Serves 10-12)
1 pound processed cheese food
1 tsp taco seasoning
Tortilla or corn chips
1. Cube cheese and place in cooker & server stoneware.
1
2. Cover and cook 1 to 1 ⁄ hours until melted.
2
3. Stir in tomatoes and green chilies and seasoning.
1
4. Cover and continue cooking 1 - 1 ⁄ hours. Serve with taco chips or corn chips.
2
REFRIED BEAN DIP
(Serves 10-12)
1
⁄ tsp salt
2
1
⁄ tsp pepper
2
8 ounces taco sauce
6 8 ounce cans refried beans
1. In a bowl, combine salt, pepper, taco sauce, and refried beans.
2. In cooker & server stoneware, start with
alternating beans and cheese. Finish with cheese and top with scallions.
3. Cover and cook on Low 2 - 4 hours. Serve with blue tortilla chips
for dipping.
-E13-
5 ounces canned tomatoes
and green chilies
3 cups shredded cheddar cheese
3
⁄ cup scallions or green onions, chopped
4
2 12 ounce packages blue tortilla chips
1
⁄ bean mixture and layer,
3
7/26/10 10:56 AM 7/26/10 10:56 AM