Tuesday, June 04, 2013
Triple Slow Cooker Entertaining - Cookbook Review
I'm back today with another cookbook review published by Robert Rose, this time Triple Slow Cooker Entertaining.
What buffet table is complete without a slow cooker full of meatballs, dip, chili or another tasty dish? With triple slow cookers, you can offer a greater variety of these delicious, hot, slow-cooked foods. The recipes have been created by the team behind the bestselling BabycakesTM cookbooks and are sure to be crowd-pleasers. There’s a menu for virtually every occasion, from New Year’s Eve to a child’s birthday party to Halloween to Oscar night.
And while I don't have a triple slow cooker, I tested out variety of recipes including Tex-Mex Spinach Dip from the Cinco De Mayo menu.
It was a nice variation the more traditional spinach dip and I will definitely make it again.
And don't let the title of this book deter you, there are lots of great recipes that can be served alone.
Enjoy this recipe!
Tex-Mex Spinach Dip
Makes about 4 cups
This all-time favorite is so simple, yet it tastes just like the dip at the best Mexican restaurants. Serve with tortilla chips or fresh vegetables.
Be sure to squeeze the spinach dry before combining it with the other ingredients.
Shredded Cheddar, Cheddar-Jack, Monterey Jack or Mexican cheese blend can all be used in place of the Colby-Jack cheese.
If you prefer a thinner dip, stir in an additional 1⁄4 to 1⁄2 cup (60 to 125 mL) salsa during the last 15 minutes of cooking.
Prepare dip through step 3, cover and refrigerate overnight. Cook as directed.
1 package (10 oz/300 g) frozen chopped spinach
Nonstick baking spray
1 can (10 oz/284 mL) diced tomatoes and green chiles, with juice
8 oz cream cheese, softened and cut into cubes 250 g 1⁄2-inch
2 cups shredded Colby-Jack cheese
1⁄4 cup salsa
1.Thaw spinach and drain well, squeezing between paper towels until dry.
2.Spray one slow cooker stoneware with baking spray.
3.In a large bowl, combine spinach, tomatoes and chiles with juice, cream cheese, Colby-Jack and salsa. Transfer to prepared stoneware.
4.Cover and cook on High for 1 hour, stirring occasionally, until cheese is melted and dip is hot. Turn to Warm for serving.
Excerpted from Triple Slow Cooker Entertaining by Kathy Moore & Roxanne Wyss © 2013 Robert Rose Inc. www.robertrose.ca Printed with publisher permission.