WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 24, 2012

CROCK POT SPINACH DIP

This makes a warm version of the classic spinach dips.

12-oz cream cheese, cubed
1/2 cup heavy whipping cream
1 pkg (10-oz) frozen chopped spinach
1 envelope dry onion soup mix
1 tsp hot sauce
1/2 cup green onions, finely sliced
1 tsp fresh lemon juice

Combine the cream cheese and whipping cream in the cooker.  Place the lid on the cooker and cook on high until the cream cheese is melted.  This will take 45-50 minutes.

Add the spinch to the cooker along with soup mix, and hot sauce; stir together thoroughly.

Place lid back on the cooker and cook on high for another 30 minutes. 

About 5 minutes before serving, add the green onions and stir in the lemon juice; mix together well.

Serve directly from the cooker or place in a bread bowl.

Serve dip with fresh veggies, party crackers, or party breads.

Note: This is a file photo.

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