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, December 21, 2016

HOT CHIPPED BEEF AND CHIPOTLE DIP

1 brick (8-oz) cream cheese, softened
1/2 cup shredded pepper Jack cheese
2 tbsp finely chopped onion
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chiles in adobo sauce, seeded and chopped fine
1 pkg (2 oz) dried beef, chopped fine
1/4 cup chopped pecans, toasted

In a medium bowl, combine the cream cheese, pepper Jack cheese, onion, mayonnaise, garlic powder and chiles; blend together well. Stir in the beef and place mixture in a 1 or 1 1/2-quart slow cooker or crock pot.

Place lid on cooker and cook on low 1 1/2 to 2 hours.

Just before serving, sprinkle the pecans over the top.

May be served from the cooker or placed in a bowl.

Serve with an assortment of crackers and/or cocktail breads.

Note: File Photo











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