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Spinach Artichoke Dip

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Crockpot Fiesta Spinach Dip

Crockpot Fiesta Spinach Dip

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6.9M views · 39K reactions | Easy crockpot appetizer | slow cooker, hors-d'œuvre | Easy crockpot appetizer I make a corn dip in my slow cooker crockpot for game day. | By Justine Kameron | Okay. So we did three cans of corn drained. Grab some Colby Jack cheese. You can use whatever cheese you like. I'm going to use the whole bag. I'm going to grab some cream cheese. Right in there in our crockpot. I'm going to use two bars of cream cheese. Perfect. What we're making today is a yummy dip. This is great for game day. It's great for a party. I love making this on Sundays for football. This is two jalapenos chopped up. Game day dip is probably one of the most important things ever. Yeah. Alright and then I'm going to grab some sour cream. I just love making it in my crockpot because it's so easy. You just set it and forget it. We're going to use about two thirds a cup of sour cream. Perfect. I just eyeballed it. Alright and that is it. We have a couple more things we're going to add when it's cooked but this is it for now. I'm going to go ahead and set this on high and then we're going to let it cook. Alright. So, it's been an hour. I'm going to go ahead and put this on low And then I'm going to grab some queso fresco. One whole package. We're going to go ahead and cut this up into chunks to add into our dip. This is going to make it extra creamy and super delicious and just super cheesy too. I don't like to add it in right away because it melts way too quick. Okay. Nice. Perfect. Doesn't matter how your chunks look as long as they're not full. Alright. Okay. Let's open this baby up. Whoo. All that steam. I mixed it about halfway through at 30 minutes so that's why it's all nice and blended. Okay. Add that queso fresco. And then last ingredient we're going to add is some pre-cooked bacon that I cut up into bits. I'm just going to put that right on top. This is going to be so good. I'm so excited. Look at that. Alright. Let's go ahead and mix that queso and that bacon into it. It smells delicious. The aroma is outrageous. Yeah. Like whoa. Okay. So now we're going to this cook for about 30 more minutes while it's on low. Let's go ahead and put this on warm so it can just be warm for the party for the you know game day. I'm going to go ahead and grab some lime and I'm going to squeeze it in there just to give it a nice acidic taste in there. Ooh you see it squirt out like that. Yeah look at it bubbling too. It's amazing. I think it gets a little bit more lime because this is a big yeah it's a big thing. Pot of lime squeeze. Great. Okay. Let's give it one more stir and then give this a try. So it will in our crockpot for about two hours total. Um you just really want to make sure all of that cheese and everything gets melted like that queso just melted in there nice and perfect. Got bacons in there, the jalapenos. Alright, So, I'm going to use my Frito scoops but you can use, you know, tortilla chips, whatever you like. I just like how the scoops scoop. Okay, oh my god, I'm so excited to try this. Get the corn. This is our corn dip. Is it good? So good? Mm. Now that's the scoop.

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Best Homemade Nachos EVER! | Make your own Nachos at home! Way better than any restaurant and it makes for a great appetizer for your Memorial Day Cookout. Shopping List: Guac - 3... | By Mr. Make It Happen | Guys? Welcome back. Today, I'll be showing you how to make the most beautiful nachos platter you've ever made in your life and the best part about it is you can do it right at home in your own kitchen and it'll be way better than anything you get at a restaurant. Alright, if we're going to do this, we gotta do it right and that means frying our own tortillas. So, here I have one pack of white corn tortillas. You can use flour if that's your thing and we're just going to quarter these up into little triangles. I guess technically, they're not triangles but whatever shape you want to call that. All of my geometry majors in the comments. Let me know what shape this is. Please and thanks. But there you go. You just want to quarter these up. We're going to deep fry them and make the most delicious tortillas chips you've ever had. Way better than store bought but if you're feeling a little bit lazy then hey, I get it. Go ahead and buy the stuff from the store. I won't judge you. You know the rules. We're going into our deep fryer with one gallon of vegetable or peanut oil. I know that sounds like quite a bit of oil just for some tortillas but I promise that the oil is reusable and I was actually making another recipe after this video that I needed that oil for so I killed super with one stone so only use as much as you need. Now we're going to pop these into the 350degree oil for about 60 to 90 seconds. You want to flip them occasionally and just wait till they get golden brown. These cook really quickly guys so don't walk away from them just you know give them the attention that they deserve. And once they get golden brown and crispy we're going to remove them from the oil and place them on a paper towel lined baking sheet and immediately hit them with some kosher salt. Looking good. The biggest challenge with this recipe is not eating all the tortillas before it's time to build your nachos and I really struggled with that. We end up having just enough to make a platter but I definitely ate my fair share of these. As always guys, specific measurements and ingredients for this recipe can be found in the description box below so please check it out. Moving on to our guacamole. I've only cut myself in the kitchen maybe two or three times ever and two of those three times was with an avocado. So, be careful with this. Just make sure that you, you know, pay attention to what you're doing. There's a couple ways to this. This is how I like to remove the seed from the avocado but just be careful guys because avocados can be a little tricky. It always have your best interest in mind. We're using three large avocados for this recipe. We're going to dump them into a mixing bowl. Make sure they're nice and ripe. They should be real soft to the touch. There's a couple different ways to identify a ripe avocado. I'll spare you all the details but you know, get in there with your hands, fill em up a little bit, and make sure that they're nice and soft. There we go. For the best guacamole, we need some red onion. We also need some fresh lime juice. Along with one jalapeno. If you're not into spice, you can go ahead and omit the jalapeno or just use half of it. If you're a punk like me, you want to remove these seeds because that's where all the spice lies in a jalapeno anyway. Like so. Gloves are important when you're dealing with jalapenos because if you're not using gloves and you touch your face, it's going to burn your eyes. So, just please make sure to wash your hands after you deal with these peppers here. Give them a nice, fine dice like so. And they are going directly into that guacamole. Next up is going to be a little bit of cilantro. If you are one of those folks that hates cilantro, you can leave this out of course. You could also use parsley if you want to substitute the cilantro. We're just going to chop it up nice and fine. No right or wrong way to do this. Next, we're going to get in there and mash up our avocados with a fork or potato mash or whatever you have at your disposal. Wanna squeeze in the juice of half of one lime. Looking good. Nothing like fresh block. Next, we're going in with those red onions that we diced up earlier and some of that cilantro. As always guys, you want to taste as you go and adjust the seasoning to your preference. You can buy those prepackaged guacamole seasoning packets but you don't really need it. So, we're going in with a little bit of Adobo here. You can use whatever seasoning you like. A little salt, pepper, garlic, onion powder, something like that. Uh pretty much goes good on everything. We're going in with some salt. Give that a nice mix. You definitely gotta get in there and try it just to make sure that it's on point. Let me find a tortilla chip that I haven't already eaten. There we go. So the guac is good to go. We're going to pop that in the refrigerator until later and now we're going to cook up our ground beef. This is one pound of 8020 ground beef. If you're not into beef, you use chicken, turkey, pork, whatever you prefer. Really could top these nachos with whatever protein you like. Going in with a little ancho chili powder as well as some salt, pepper, onion powder, and garlic. Some cumin as well. Again guys, if you want to cut a corner or two, you can buy the taco seasoning packet from the grocery store and add that to this mixture as well. Keep it nice and simple. You guys know how to do this. We're just going to cook the ground beef until it's no longer pink. You're going to season to taste. Once the ground beef is safe to eat, you want to get in there and give it a taste test. Make sure it's season adequately. Going in with a little bit more chili powder here. Nice and simple. If you got some leftover pulled pork, that would be great on these nachos. I do that a lot. When I make barbecue, I usually save a little bit of that pulled pork and make pulled pork barbecue nachos as well. Now, it's time to make the queso. We got some Monte Monterey Jack and Queso Blanco. We're going to shred up eight ounces of Monterey Jack cheese and eight ounces of the queso melt as well. There we go. Again, as I always say, it's best to shred your own cheese because it does melt a lot better than the store-bought stuff there's usually anti-caking agents on the store-bought cheese and it just makes the sauce a little clumpy and you know we like a smooth sauce over here. So, we're making a roux here. We're going in with some butter and some flour. Again, guys, all the specific measurements are in the description box below. Once we have a nice blonde roux, we're going in with some cold milk. I'm going to give that a nice mix. Looking good, nice and smooth just like we like it. Now, we're going to reduce our heat to low and start to add in that cheese and melted it beautifully. Nice and simple queso. Very similar to what you get in most of your Mexican restaurants. Low heat is best when melting cheese. You don't want to do it too high because the the cheese will begin to separate and your sauce will get oily. So slow and steady wins the race here. If it gets too thick, you can thin it out with a little bit more milk or a little chicken stock. We're going to add a pinch of cayenne pepper just to add a little bit of heat. Mix that in. Looking good. Again guys, the hardest part of this recipe is not to eat all the ingredients before you're able to build your nachos. Because this queso definitely needs a tortilla chip. Oh, look what I found. Let's give that a taste test. Oh, man. That's a good one. Once the cheese sauce is right where we want it, we're going in with a can of Rotel. I like to use the Fire Roasted Kind but use whatever you like. I thought about using a half can and I said, what the hell? Let's add the rest of it. And that my friends is a simple yet fantastic queso for your nachos. Alright, let's set that aside and keep it moving. Break out your platter. We're going to add in our tortillas that we didn't eat. Luckily for me, this was perfect for this platter. Stack em nice and high. We're going down with a little bit of shredded cheese In my opinion, the best nachos have both shredded cheese and cheese sauce on them. So we pop them in the oven for about you know five or 10 minutes until the cheese begins to melt our next layer is going to be that amazing ground beef that we made nice and simple Use a slotted spoon for this to avoid getting any additional oil on your nachos. But hey, if you get a little on there, what the hell? Who cares? Alright, going down with our queso layer. Oh man, this is looking good. Nachos have to be my favorite game-day food. I mean, there's nothing better than this. Going down with some raw red onions, some fresh squeezed lime juice. You guys see what's going on. Of course some sour cream and again guys this is your platter of nachos so whatever your favorite toppings are feel free to add those you can get crazy add some black olives add some corn whatever you like We're going to put a big bound of our guacamole right in the middle. Gonna top that with some green onion and a little bit more cilantro for a pop of color and so I can deliver on my money shot for you guys. This is definitely grade A game day food pour. Oh man. You know I gotta get in there and try this. Here comes the moment of truth. Make sure we get a little bit of everything on our chip. Oh, look at the face. It says it all.

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