Tag: Dip

Black Bean Dip

24 servings

Baked Black Bean Dip

1 can (15 oz.) black beans, rinsed

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

2 Tbsp. chopped pimento s

1 pkg. (8 oz.) KRAFT Authentic Mexican Style Finely Shredded Cheeses, divided

1/3 cup finely chopped green onions

Let’s Make It

1 Heat oven 350°F.

2 Mash beans in large bowl. Add cream cheese, sour cream and pimientos; mix well. Remove 1/2 cup of the cheese; refrigerate for later use. Stir remaining cheese into bean mixture. Spread into 1-1/2-qt. casserole sprayed with cooking spray.

3 Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.

4 Sprinkle with onions.

Kitchen Tips

Tip 1 Make Ahead Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Tip 2 Serving Suggestion Serve with assorted cut-up vegetables or your favorite crackers.

Nutrition

Calories 70

Total Fat 5g 6%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 105mg 5%

Total Carbohydrates 4g 1%

Dietary Fibers 1g 4%

Sugars 1g 2%

Protein 4g 8%

Vitamin A 4%

Vitamin C 0%

Calcium 8%

Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Artichoke Spread

Artichoke Spread with Garlic Bread

Ingredients

  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 1 cup fresh spinach, torn
  • 3/4 cup shredded Parmesan cheese
  • 2 green onions, chopped
  • 1 loaf (16 ounces) frozen garlic bread

Directions

  • Combine the first five ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

Test Kitchen tips This is a thick, spreadable mixture. If you’d like it thinner, stir in milk a tablespoon at a time. The artichokes dominate the flavor of this appetizer with just a hint of spinach.

Nutrition Facts

1/4 cup dip with 2 slices garlic bread: 222 calories, 15g fat (8g saturated fat), 35mg cholesterol, 395mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 7g protein. Originally published as Artichoke Spread for Garlic Bread in Simple & Delicious December/January 2019

Cheesy Hawaiian Dip/Recipe Share

Recipe Image

What You Need

36 servings
1 loaf Hawaiian round bread(1-lb.)
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/3 cup chopped red onions
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
1 can (8 oz.) crushed pineapple in juice, drained

 

Let’s Make It
1
Heat oven to 350ºF.
2
Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
3
Mix VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in ham and pineapple. Pour into bread shell.
4
Serve with reserved bread pieces and assorted fresh vegetable dippers.

Kitchen Tips
Substitute
Prepare using 2% Milk VELVEETA.
Creative Leftovers
Refrigerate any leftover dip. Reheat and use as a cheesy sauce for hot baked potatoes or steamed broccoli florets.

Cheesy Bacon and Spinach dip/Recipe Share

Recipe Image
32 servings

Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked OSCAR MAYER Bacon, crumbled
Let’s Make It
Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Kitchen Tips

Serve with tortilla chips and cut-up fresh vegetables.

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
To Halve
Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each.
Use Your Slow Cooker
When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.

 

Hot Reuben Dip/Recipe Share

Recipe Image

Hot Reuben Dip

 

35 Minutes
15 Min Prep
Make this Hot Reuben Dip by combining cream cheese, Thousand Island dressing and corned beef. This Hot Reuben Dip is our take on a New York deli classic.
What You Need
20 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slice s, chopped
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut

Heat oven to 350ºF.

Mix cream cheese and dressing in medium bowl until blended.

Add remaining ingredients; mix well.

Spread onto bottom of 9-inch pie plate sprayed with cooking spray.

Bake 20 min. or until heated through.

Kitchen Tips
Serving Suggestion
Serve with your favorite crackers, such as woven rye crackers.
Use Your Microwave
Instead of baking the prepared spread, microwave it instead. Mix ingredients as directed; spread onto bottom of shallow microwaveable dish. Microwave on HIGH 2 to 3 min. or until heated through.
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Pressure Cooker Cheddar Bacon Ale Dip/ recipe share

Pressure Cooker Cheddar Bacon Ale Dip

Pressure-Cooker-Cheddar-Bacon-Ale-Dip_EXPS_THN16_207886_C06_16_2b-3-696x696Ingredients

  • 18 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1-1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 cup beer or nonalcoholic beer
  • 1 pound bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites

Directions

  • In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Test Kitchen tips

  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
Originally published as Slow Cooker Cheddar Bacon Ale Dip in Cook It Fast, Cook It Slow

Want to buy some recipes and books about Paleo,

Click link below

Want to find some books with slow cooker recipes,

Click link below

Want to save all your recipes in something?

Click link below