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Full Online Book HomeLearning KitchenCrock_pot - Hot Spinach Cheese Dip
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Crock_pot - Hot Spinach Cheese Dip Post by :Morgankane Category :Learning Kitchen Author :Unknown Date :January 2012 Read :875

Click below to download : Crock_pot - Hot Spinach Cheese Dip (Format : PDF)

Crock_pot - Hot Spinach Cheese Dip

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts
crackers and or cut-up assorted fresh vegetables for serving
few shakes of tabasco sauce

In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot.

Reserve 2 tablespoons cheese for the top. Stir in the remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and or vegetables for dipping.
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1 lb Velveeta Cheese - cubed (or Healthy Choice Fat Free Cheese) 1 (10 ounce) can Campbell's Cheddar Cheese Soup 1 (10 ounce) can Ro-tel diced tomatoes & chilies 3/4 lb ground beefBrown ground beef and drain. In a microwavable dish with lid, melt cheese and soup for 3-4 minutes. Add ground beef and tomatoes. Stir well. Microwave an additional 2 minutes. OR Place browned beef in slow cooker. Stir in soup and tomatoes. Stir in cubed cheese. Set cooker on low and let everything melt together a few hours. Stir before serving.

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1 can (15 ounce) chili without beans 1 pound Velvetta® cheese 1 (4 ounce) can chopped hot peppers. Mix and heat in a microwave, or crockpot. Stirring until each loses it's identity. Can be doubled or tripled, or whatever depending on the size of your crockpot. Serve with corn chips.