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.
Prep: 15 minutes Cook: 45 minutes ~ Very easy recipe
2 Tbsp vegetable oil
2 medium butternut squash, peeled, seeded, and cut into 3/4 inch pieces ***Instead of cutting the squash into pieces when it is raw as that is quite a challenge, I cut each squash just in 1/2, rub the inside and out with some olive oil and roast cut side down on a tinfoil or parchment lined baking sheet at 450 degrees for about 25 minutes. Once cooled I can easily cut/peel off the skin and cut the soft squash into pieces. It is going to be cooked and put in a blender eventually so you don’t need it to have any form. This makes the preparation of the squash much easier***
2 medium gala apples (or really whatever apples you have on hand is fine) peeled, cored, and coarsely chopped
1 carton, 48 ounces vegetable broth
2 cups water
1 tsp salt
1/8 tsp coarsely ground black pepper
In large dutch oven, combine squash, apples, broth, water, salt and pepper; heat to a boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, for about 20 minutes.
Spoon 1/3 of squash mixture in a blender; cover, with center part of cover removed to let steam escape, and puree until smooth. You may place a kitchen towel over opening in cover when first starting blender to avoid any hot liquid splashing out. Pour blended soup into a bowl and continue with remaining mixture until all has been blended.
Return puree to saucepan; Heat through over medium heat, stirring occasionally (do not boil). Serve.
Soup pairs wonderfully with the Waffle Iron Turkey Melt Panini, recipe derived from Cooking Light Magazine, April 2016 edition.