My crock pot is by far my favorite appliance in the kitchen. So naturally I was super excited for my friend Judith from The Midnight Baker when she announced she was writing a crock pot cookbook. I couldn't wait to get my hands on it and try it out.
There are so many wonderful recipes, I had a hard time picking one to make first! So, I opened it up and just decided I would work my way through, starting with an appetizer.
Whenever we host a party, the fun is always centered around the food, especially the hot dips. This Hot Jalapeno & Chile Popper Dip is by far my most favorite hot dip to date. It's creamy, cheesy, and packed with a bunch of flavor.
I was a little worried this dip was going to be over the top spicy but it was perfect. The first time I made this, as soon a I took a bite, I started to do a little dance in the middle of the kitchen. Now you know if you start to do a dance, it is a winner for sure.
Our 9 year old daughter absolutely loved this dip. She loved it so much, she asked for it for breakfast the next day! Yep, it is that good y'all!
As an added treat, I have a copy to giveaway to one lucky reader so you can enjoy all that this cookbook has to offer. Enter below.
The Classic Slow Cooker Best-Loved Family Recipes to Make Fast and Cook Slow by Judith Hannemann
2-8 oz packages of cream cheese, cut into chunks
1 cup of mayonaise
1/2 cup of Mexican blend shredded cheese
1/2 cup grated Parmesan cheese
1-4 oz can diced green chiles
1-4 oz can of diced jalapenos
Place all ingredients in a 3 or 4 quart slow cooker and mix to combine. Cook on low for 3 hours, stirring every 30 minutes. When dip is very warm and all cheeses melted, switch the cooker to warm setting. This may be served with buttered panko bread crumbs on top-just melt 2 tablespoons of butter in a small skillet and add 1 cup of panko bread crumbs. Toss to coat and sprinkle across the top of the dip. Serve with crackers or tortilla chips.
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