ARTICHOKE DIP
6 ounces Artichoke hearts, marinated
1/3 cup mayonnaise
1 tablespoon Pimento, diced (optional)
1/2 cup Parmesan cheese, grated
1/3 cup sour cream
1/8 teaspoon garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.
Crock Pot Cooking Tips:
Tip #1: Add water to crock pot only to cover ingredients in soup, and add more after slow cooking if you need a thinner soup. If your soup recipe calls for milk, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk.
Tip #2: Fish and seafood are not usually good candidates for the slow cooker, and should be added late in any recipe for soup or chowder.
Tip #3: Ground herbs and spices tend to lose flavor during slow cooking. Add them to the crock pot during the last hour of cooking. Whole herbs are a good choice for crockery cooking because they add flavor over time.
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