Chips And Dips; Appetisers - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Chips
and Dips
APPETISER
COURSE:
10 MINUTES
PREP TIME:
7 MINUTES
COOK TIME:
6 SERVINGS
YIELDS:
INGREDIENTS:
SPINACH DIP
150g cream cheese
⅓ cup sour cream
¾ cup frozen chopped spinach,
thawed and squeezed dry
¼ tsp garlic powder
¼ tsp black pepper
½ tsp Worcestershire sauce
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella
cheese
BUFFALO CHICKEN DIP
120g cream cheese
½ cup shredded or diced cooked
chicken
¼ cup Buffalo wing sauce
¼ cup prepared ranch dressing
½ cup grated Cheddar cheese
QUESO DIP
225g cheddar cheese
½ cup chunky salsa
2 cups water
Tortilla chips
DIRECTIONS:
For Spinach Dip, layer ingredients in 450ml glass jar in order listed.
Cover with lid and tighten lid. For Buffalo Chicken Dip, layer ingredients
in 450ml glass jar in order listed, pressing down to fit. Cover with lid
and tighten lid. For Queso Dip, place process cheese in 450ml glass jar;
top with salsa. Cover with lid and tighten lid.
Place water and rack in the Cooking Pot. Arrange jars on rack. Secure
lid. Press BEANS/CHILI, set pressure to HIGH and time to 7 minutes.
Make sure Steam Release Dial is in the "Seal" (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Carefully remove
jars from the Cooking Pot (Jars will be hot). Unscrew lids; stir dips well
before serving. Serve with chips.
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