Cheesy bean dip

Cheesy Bean Dip
1 (16 ounce) can refried beans
2 (8 ounce) packages cream cheese, cubed
2 cups salsa, hot, medium or mild
2 cups shredded Cheddar cheese
1 envelope dry taco seasoning mix
Mix all ingredients in 2 quart slow cooker; stir to combine well. Cover; cook on low for 3 hours, or on high for 1 1/2 hours, stirring occasionally. Serve with corn chips.
Note:
A potato masher works well for blending the ingredients together.
Makes 18 to 20 servings.

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Revved up chili dip

Revved Up Chili Dip
1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2 1/4 ounce) cans sliced ripe olives, drained
12 ounces American cheese, cubed
In 2 to 3 quart slow cooker, combine salsa, chili and olives. Stir in cheese. Cover; cook on low for 2 hours, or until cheese is melted, stirring halfway through. Serve with sturdy tortilla chips.
Makes 15 servings.

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Mommy Trapp’s chip dip

Mommy Trapp’s Chip Dip
2 pounds Velveeta cheese, cubed
1/4 cup milk
1 cup Cheddar cheese, grated
2 (2 3/4 ounce) cans green chilies
1 small jar pimentos
Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 hour, or until cheese melts. Stir frequently. Turn cooker to low and serve with chips of your choice.
Variation:
Add chopped jalapeno peppers if you want a spicier dip.
Makes 18 to 24 servings.

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Chili con queso

Chili Con Queso
2 tablespoons oil
1 medium onion, chopped
2 (4 1/2 ounce ) cans chopped green chilies
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, drained
1 pound Velveeta cheese, cubed
In skillet, saute onion in oil until transparent. Add chilies and tomatoes. Bring to a boil. Add cheese. Pour into 2 quart slow cooker. Cover; cook on low for 2 hours. Keep warm in slow cooker, stirring occasionally. Serve with tortilla chips.
Makes 12 to 16 servings.

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Mexican bean and cheese dip

Mexican Bean And Cheese Dip
1 (15 ounce) can refried beans
1 (8 ounce) jar taco sauce
1 pound Velveeta cheese, cubed
1 package dry taco seasoning mix
Combine ingredients in 2 quart slow cooker. Cover; cook on low for 2 to 3 hours, or until cheese is melted. Serve warm from the cooker with tortilla chips.
Makes about 5 cups dip.

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Meaty buffet favourites

Meaty Buffet Favorites
1 cup tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
2 tablespoons brown sugar
1 pound prepared meatballs or 1 pound mini wieners
Mix together tomato sauce, Worcestershire sauce, mustard and brown sugar in 2 to 3 quart slow cooker. Add meatballs or mini wieners. Cover; cook on high for 2 hours. Turn to low and serve as an appetizer.
Note:
Double the sauce and add both meatballs and wieners.
Variation:
Add 1/4 to 1/2 cup chopped onion for extra flavor and texture.
Makes 24 servings.

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Mini hotdogs and meatballs

Mini Hot Dogs And Meatballs
36 frozen cooked Italian meatballs (1/2 ounce each)
1 (16 ounce) package miniature hot dogs, or little smoked sausages
1 (26 ounce) jar meatless spaghetti sauce
1 (18 ounce) bottle barbecue sauce
1 (12 ounce) bottle chili sauce
Combine all ingredients in 5 to 6 quart slow cooker. Cover; cook on low for 3 hours, or on high for 2 hours until heated through.
Variation:
Add 1 (3 1/2 ounce) package sliced pepperoni.
Makes 15 servings.

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