Written by Natalie –
My slow cooker is a huge part of my cooking. I love the fact that I can set it in the morning, go to work and when I get home a scrumptious meal is waiting for me. But I relegated the slow cooker to main dish functions only. It turns out, it can do it all! Behold a dessert and appetizer all made easily and painlessly in the trusty slow cooker. These two dishes are PERFECT for pot lucks, or football Sunday as they can be kept warm and delicious in their slow cooker home.
This Bread Pudding (pictured above) is comfort food to the max. It’s perfectly sweet, has a soft crunch from pecans and is creamy thanks to a blend of both evaporated and condensed milks. This is now a staple of my slow cooker repertoire.
Go Team! Recreate this fan favorite dip in the slow cooker. It’s very simple to prepare and the results are fantastic. Your team is sure to win when you serve this!
Ingredients for 40 servings:
- 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk
- 1 (12 ounces) package STOUFFER’S Spinach Souffle, thawed*
- 1 (13.75 ounces) can quartered artichoke hearts, drained, coarsely chopped
- 1 small onion, grated
- 1 (8 ounces) package cream cheese, at room temperature
- 2 (8 ounces) cups shredded mozzarella cheese
- 1 (4 ounces) cup crumbled Cotija cheese
- Pita or tortilla chips
MIX evaporated milk, spinach soufflé, artichokes, onion, cream cheese, mozzarella cheese and Cotija cheese in a 5-quart slow cooker until well blended.
COOK on low for 2 to 3 hours or until dip is hot and cheeses are melted. Serve in slow cooker on warm with chips.
*NOTE: If unable to find Spinach Soufflé, substitute 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry.
More Slow Cooker Recipes:
|Slow Cooker Enchiladas||Barbecued Beef Sandwiches