Thursday, January 29, 2015

Slow Cooker Taco Dip

Recipe courtesy of Madonna Smith.

    Any dish that can be made ahead of time is a bonus. This easy dip has only 4 ingredients and combines good flavor and texture. It can also be made ahead of time so that you're free to take care of other things. How easy is that? Slow cooker recipes with great taste and easy ingredients are always a nice find.

Slow Cooker Taco Dip
1 lb. ground chuck
1 pkg. taco seasoning
1 jar medium salsa
1 can Campbell's Fiesta Nacho Cheese Soup

In skillet, brown ground chuck, chopping fine with a spatula. Drain.

Put meat mixture in crock pot and add all other ingredients.

Stir and cover. Cook on low 3-4 hours.

Serve with tortilla chips.

Wednesday, January 28, 2015

Sriracha Chicken Dip

Photo courtesy of the Cooking Corner. Recipe courtesy of Ryan Spear.

     Do you like the heat of a Buffalo sauce but not the wang of the vinegar? Then this chicken dip made with Sriracha sauce will add some heat without any bitter after taste.
     At work recently we had a pot luck of football food and this dip was a great compliment to the mix. Not only does this have the creaminess of a dip with a touch of heat, but there's also meat for substance. This is not only easy but very tasty.

Sriracha Chicken Dip
2 large cans shredded chicken
1- 8 oz. package cream cheese, softened
1/3 cup Sriracha sauce
Optional:  1/3 cup ranch dressing (to thin if desired)
shredded cheese, as garnish

Preheat oven to 300 degrees.

Combine all ingredients in medium bowl. Mix well.

Pour into greased/sprayed 8x8x2-inch baking dish.

Bake 20 minutes or until mixture is heated through. Stir.

Serve with crackers and/or vegetables.

Tuesday, January 27, 2015

Bacon Cheeseball

Photo and recipe courtesy of Jennifer Hill.
      Cheeseballs are one of my weaknesses. They spread on crackers and have great contrast in creamy and crunchy textures. With only 4 ingredients, this one is not only creamy and flavorful, but it's also covered in bacon. What's not to like?

Bacon Cheeseball
2 - 8 oz. packet cream cheese
2 - 5 oz. cans Old English Cheese Spread
2 - 1 oz. packets of Hidden Valley Ranch dip mix
1 - 3 oz. package of Real bacon bits

Place cream cheese in a large mixing bowl, covered,  at room temperature for 1/2 - 1 hour (until able to mix easily). 

Once cream cheese is spreadable, add cheese spread and dip mix and mix on low speed with a hand mixer until thoroughly blended together. 

Line a small soup bowl with aluminum foil and dish mixture into bowl, making sure to press the mixture into the contour of the bowl. Cover with aluminum foil and place in refrigerator overnight or until cheese mixture is hard and can be easily taken from the aluminum foil.

Shape with hands to round out into a ball. Pour bacon bits on a plate and roll cheese ball until completely covered. 

Place on serving platter and fill in any bare spots with remaining bacon bits. Can be served with crackers and/or crudites.

Taste Of Home Recipe of the Day