During the hectic holiday season, my slow cooker works overtime. I fill it with a savory bacon dip and watch everyone line up for a helping. Keep the recipe in mind for tailgating, too.
—CRYSTAL SCHLUETER NORTHGLENN, CO
PREP: 15 MIN. • COOK: 2 HOURS • MAKES: 24 SERVINGS (1/4 CUP EACH)
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups bacon ranch salad dressing
1/4 cup 2% milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 plum tomatoes, seeded and finely chopped
1/2 cup crumbled cooked bacon
4 green onions, thinly sliced
Assorted crackers and fresh vegetables
1. In a large bowl, beat the cream cheese, salad dressing and milk until blended. Stir in the cheese, artichokes, spinach, tomatoes, bacon and green onions. Transfer to a 4- or 5-qt. slow cooker.
2. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and vegetables.