Crockpot Bean Dip
1 15 oz can refried beans
1 15 oz can black beans, drained
1 c favorite salsa
1 c shredded monterey jack cheese (can use pepper jack if you like it spicy)
1 c shredded cheddar cheese
1 4 oz can diced green chilies
1 3oz brick cream cheese
3/4 c sour cream
1 T chili powder
1/2 t ground cumin
Combine refried beans and cream cheese in a bowl with electric mixer. Stir in salsa and sour cream. Then stir in rest of ingredients. Cook in a sprayed slow cooker on high for 2 hours or on low for 4. Serve with chips.
Pizza Fondue Dip
1/2 lb sausage, browned
20 pieces of pepperoni, finely diced
1 large bottle spaghetti sauce
8 oz shredded cheddar cheese
8 oz shredded mozarella
1 t dried basil
1 T sugar
1 T cornstarch
Combine in a sprayed slow cooker and heat on low for 2 - 3 hours. Serve with cubes of french bread, chips, crackers, crisp breadsticks, etc.
BLT Dip
3 oz real bacon bits
1 c sour cream
1 c mayo
3 roma tomatoes, finely diced
Mix together well and serve with crackers or vegetables
Southwest Egg Rolls
1 bag coleslaw mix
1/2 lb hamburger, browned
1 can drained black beans
1 can corn, drained
2 avocados, finely diced (opt)
1 packet taco seasoning
1 4 oz can diced green chilies
2 T sugar
Combine and heat through until cabbage starts to wilt. Fill egg roll wrappers (or spring roll wrappers) and roll according to package directions. Deep fry egg rolls and serve warm. Refrigerate spring rolls.
Serve with guacamole, salsa mixed with sour cream or ranch dip.
Finger Jell-O
This is a hit with kids AND grownups - they have some fun new Jell-O flavors!
1 big box Jell-O
3 envelopes Knox gelatin
1/4 c sugar
3 c boiling water
Combine sugar, Jell-O and gelatin in a bowl. Add boiling water and stir until dissolved. Pour into a 9 x 13 pan. Let sit on counter for 30 minutes before refrigerating. It will take about one hour in the fridge to set up.
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