This recipe comes from a great food/recipe/cooking blog, Creole Contessa, and is also featured in the cookbook, The Classic Slow Cooker. This recipe which can be an appetizer, snack, side dish or sometimes in my case a main dish, it terrific! Very easy and sure to be a crowd pleaser. Great party dish as it can be made ahead of time and kept warm in the crock pot until ready to serve. Enjoy with crusty french bread, tortilla chips, pretzels or even veggie crudités. Sooooo much better than that store bought jar of queso cheese dip!Print This Post
1 (4 oz.) jar diced pimiento peppers, drained
1 jalapeño, seeded and diced
2 cups sharp cheddar cheese, grated
1 cup mozzarella, diced
1 cup jack cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup green salsa
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cream cheese, room temperature
1 tsp black pepper
1/2 tsp chili powder
~Place all the dip ingredients into a slow cooker and mix well. Cook on low for about 2 hours, stirring a few times.
~Serve with toasted french bread dippers (as shown in photos here), tortilla chips, pretzels, bread cubes and could even do veggie crudités.
Another great recipe from one of my favs, Food Network Magazine, April 2017 edition. This is a fantastic side dish that is so easy to make! It is like one giant pop-over that is great to be shared family style in the middle of the table. This is GOOD! Even though it may look tricky, it couldn’t be easier! It is great with soups, salads, pastas, on its own, anytime you would serve dinner rolls, or even for breakfast w/ a little jelly or jam! Try it…you’ll LOVE it! I added a bit of grated Parmesan cheese to mine. The original recipe from FN Mag made theirs with garlic and rosemary. Really the possibilities are endless with what you could add to this and the flavors you could try here. It is even fantastic plain, without any extras added in.
3/4 cup flour
3/4 cup milk
1/2 cup freshly grated Parmesan cheese
3 Tbsp butter
Preheat oven to 425 º F. Whisk 3 eggs with the flour, milk, Parmesan cheese and 1 tsp kosher salt, (use 1/2 tsp if you like it less salty). Let sit for 5 minutes. In a large ovenproof nonstick skillet, I use my cast iron skillet here, melt the 3 Tbsp butter on the stove top until fully melted, but before starting to burn. Remove from heat. Add the batter, just pour over melted butter, no need to mix. Bake at 425 º until puffed and golden around the edges, anywhere from 15 – 20 minutes as ovens vary. Start checking after about 15 minutes. You may sprinkle with salt after cooked if needed, but I find it is plenty salty with the salt previously added and the Parmesan cheese. Serve and enjoy!