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.
These are awesome, easy, healthy and a great item for school lunches, snacks for sporting events or anytime you need a quick protein pick me up. The last batch I made was gone in less than 24 hours. 3 teenage boys will do that!
Recipe from Cottercrunch.com
1 tsp cinnamon
1/4 cup ground vanilla protein powder ***I have made these without the protein powder and they came out just as great. I don’t always have that ingredient on hand.
1/4 – 1/3 cup maple syrup (can use honey)
1/2 cup almond meal/flour
1/4 cup nut butter (I use almond butter)
3/4 cup ground oats
1 Tbsp vanilla extract
1/3 cup ground almonds (I use roasted, salted almonds to give it a bit of saltiness and just ground them to form a powder in the blender)
Grind oats in blender until powder like in consistency, like flour. Put in mixing bowl and add protein powder if using, almond meal/flour, cinnamon and nut butter. Stir together. Add maple syrup or honey, and vanilla and mix well. Roll into 1 – 1 1/2 inch balls and coat/roll in ground almonds. Put on a plate or baking sheet lined w/ parchment paper and freeze for about 1/2 hours. Transfer to container (I use mason jars) and keep in refrigerator. Can be kept in freezer for up to 6 weeks.