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Crock Pot Crawfish Dip Recipe
3 (10 3/4 -oz.) cans cream of celery
soup
2 (6-oz.) pkgs. processed cheese
1/4 tsp. Tabasco sauce
1/2 tsp. red pepper flakes
1 (1-lb.) pkg. crawfish tails
French bread cubes or large-scoop corn chips
Spoon cream of celery soup into slow cooker, followed by cheese broken into
small sections.
Add seasonings and stir.
Cook on Low for 2 hours or until cheese is pretty well melted. Cut crawfish
tails into small pieces. Add into cooker and cook on High for another hour.
Serve with French bread cubes or corn chips.
Serves 8-10.
You can substitute crab, shrimp, bay scallops or lobster for the crawfish. |
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Crock Pot Bacon Dip with Horseradish
5-6 bacon slices, finely chopped
16 oz. cream cheese, softened
1/2 C. sour cream
1/4 C. mayonnaise
3 T. prepared horseradish
4 T. finely chopped green onion
2 garlic cloves minced
1 1/2 C. shredded sharp Cheddar cheese
1/8 t. freshly ground black pepper
Cook bacon until crisp. Remove with slotted spoon and drain on paper towels. In
small-size slow-cooker stoneware, combine cream cheese, sour cream, mayo,
horseradish, green onion, garlic, cheddar, pepper and bacon bits. Stir well.
Cover, cook 1 hour on high setting, stir, cover and cook on high 30 minutes.
Serve or hold on low setting.
Use as a dip or try it over baked potatoes.
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