Crock-Pot Swing and Serve Owner's Manual page 9

1.5-QUART RECIPES FOR UPPER UNITS (CONT.)
Artichoke and Spinach Dip
Ingredients
¾ cup sour cream
½ cup mayonnaise
1 tsp Worcestershire sauce
½ tsp hot sauce
1 cup coarsely chopped artichoke hearts
1 cup chopped fresh spinach leaves
1 cup shredded Parmesan cheese
¼ cup finely chopped green onions
Directions
1. In a medium bowl, blend sour cream, mayonnaise, Worcestershire
sauce and hot sauce until smooth. Stir in remaining ingredients.
2. Spoon mixture into one of the removable cooking pots on the
upper level and close the hinged lid. Cook on High for 1½ hours.
Change to Warm setting when serving.
3. Serve with chips or fresh cut vegetables.
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1.5-QUART RECIPES FOR UPPER UNITS (CONT.)
Refried Bean Dip
Ingredients
1/3 lb chorizo, casing removed and cut into small pieces
1/3 cup chopped onion
1 large garlic clove, minced
1 jalapeño, chopped (seeds and filament removed)
1 tsp olive oil
1 can (16 oz) refried beans
¾ cup shredded Cheddar and Monterey Jack cheese mixture
2 tbsp chopped cilantro
2 tbsp picante sauce
1 tbsp chili pepper paste
Directions
1. In a small skillet on the stove, sauté chorizo with onion, garlic and
jalapeño in oil until onion is tender; stir often.
2. In a medium bowl, blend sour cream, mayonnaise, Worcestershire
sauce and hot sauce until smooth. Stir in chorizo mixture and
remaining ingredients.
3. Spoon mixture into one of the removable cooking pots on the
upper level and close the hinged lid. Cook on High for 1½ hours.
4. Serve with potato or tortilla chips.
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11/21/16 11:29 AM