Category Archives: BXTCHES Gotta Eat

Breakfast Splits

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Breakfast Banana Split | Recipe on www.bxtchesbeblogging.com

Ahhhh, Pinterest. What in the world did we do before this came into our world? It’s hard to imagine a time where we depended solely on Betty Crocker or our own imagination.

Trying to find new recipes to make breakfast exciting is a bit difficult and honestly, a big pain in my ass. Which is why I am grateful for Pinterest and the brilliance of others.

Interestingly enough, when I told the kiddos that we were having Breakfast Banana Splits that morning, they actually thought we were having banana splits. I’m not sure what that says about me as a parent that my children really thought I would give them actual banana splits before school, however, I did pretend to be shocked.

Please be sure to read the recipe AND the notes before starting.

Inspiration hit here.

Breakfast Banana Splits

Breakfast Banana Split | Recipe on www.bxtchesbeblogging.com

A quick and interesting alternative for breakfast or a healthy snack.

Ingredients

  • FOR THE FRUIT SAUCE:
  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 1/3 cup sugar
  • 1/3 cup water
  • FOR THE SPLIT (for one split):
  • 1 banana (peeled and split lengthwise)
  • 1/4 cup yogurt (your preference)
  • 1/4 cup granola (your preference)
  • Fruit sauce
  • Fresh fruit (optional)

Instructions

FOR THE FRUIT SAUCE:

Add all ingredients to a sauce pan and bring to a boil. Let sauce thicken and fruit soften. Once ready, add to blender and blend until smooth. **Safety first. Sauce is hot, so use caution when blending.**

FOR THE SPLIT:

Split banana lengthwise and top with yogurt, granola, sauce, and fresh fruit (if using).

Notes

Use fresh or frozen fruit, both work well.

Use any combination of berries, just shoot for one cup total. However, this recipe can easily be doubled.

If the sugar amount seems a bit excessive, feel free to decrease, just be sure to decrease the amount of water as well.

The sauce is versatile. Use it over french toast or pancakes or ice cream or even over yogurt minus the split.

Category: Breakfast

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Breakfast Split

Breakfast Split

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“Homemade” Breakfast Sausage

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There is certainly nothing wrong with Jimmy Dean breakfast sausage. But sometimes you just want to see if you can make something from scratch.

While I didn’t harvest the pork myself, this recipe checked the boxes I needed for it to qualify as “from scratch”.

It’s easy, it’s healthier, and you probably already have all the ingredients in your pantry. 

Please be sure to read the recipe AND the notes before starting.

Find the original recipe here.

Yield: 6 patties

Breakfast Sausage

Breakfast Sausage

A healthier alternative to the store bought stuff in a roll.

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 pound ground pork
  • 1 teaspoon kosher salt
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg

Instructions

In a small bowl, add all spices and stir until incorporated.

In a medium mixing bowl, add ground pork and spice mix.

Using your hands, mix pork and spices, being sure to combine well.

Divide into 6 equal portions.

Notes

Freezes well.

You can cook up and use in any recipe that calls for ground sausage or you can form into patties and fry up in a skillet. Just cook for 3-4 mintues per side or until no longer pink in the middle.

If pork isn't your jam, feel free to use beef or make it vegetarian by using a plant based product.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 228Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 71mgSodium 408mgCarbohydrates 1gFiber 0gSugar 0gProtein 20g

All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

© Merrie J
Category: Breakfast
 

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Twice Baked Potatoes

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Twice Baked Potato | Recipe on www.bxtchesbeblogging.com

Twice Baked Potatoes

This recipe is going to be very quick and more importantly, very easy. It’s a great alternative to mashed potatoes, which seems to be the go to potato method for our family.

While this is usually made as a side dish, you can really just whip up a salad or soup and this can easily be served as an entree.

The great thing about this recipe is you can adjust it to your family’s taste and make it however you see fit.

Twice Baked Potatoes

  • 4 baking style potatoes
  • butter (optional)
  • kosher salt (optional)

FOR THE FILLING

  • Butter
  • Bacon Bits
  • Sour Cream
  • Cheese
  • Milk or Heavy
  • Salt and Pepper

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  1. PREHEAT OVEN TO 350 degrees F.
  2. Bake potatoes until fork tender.
  3. Once baked and cool enough to touch, cut off top of potato.
  4. Very carefully, scoop out inside of potato, leaving a little bit around edges for stability.
  5. Place the meat of the potatoes in a bowl and add toppings.
  6. Mix until combined.
  7. Scoop back into potato shells.
  8. Place on sheet pan and bake in 350 degree F oven for 30 minutes.
  • Use whatever toppings you like for your filling. I use whatever my family likes for baked potatoes.
  • I didn’t give measurements, because this is a recipe where you really just need to eyeball it. Kind of think about how you prepare you baked potato and go from there.
  • For 4 potatoes, I only used about 1/4 cup of heavy cream. The only reason I use it, is to just loosen up the mixture a bit. If you don’t want to add it, I will never know.
  • To mix my potatoes, I use a hand mixer, really to just make fluffy. You can use a fork as well.
  • Just because, I top each potato with a sprinkle of cheese.
  • There are really 2 methods you can use to “twice bake”. The first one being the one mentioned here, which is just cutting off the tops and filling that way OR you can cut potato (once baked) in half, then scoop out and fill. The latter method will give you, in theory, 2 servings.

    • Potato #1

    Potatoes #2

    Potatoes #3

    Twice Baked Potatoes Final

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    Outback Chicken

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    Outback Chicken

    I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task. 

    I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.

    As always, be sure to read entire recipe, PLUS tips before beginning.

    Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.

    Outback Chicken

    • 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
    • Seasoning Salt
    • Salt and Pepper
    • 4 bacon slices
    • 2 cups shredded cheddar

    SAUCE

    • 1/4 cup regular mustard
    • 1/3 cup honey
    • 2 Tbsp. mayonnaise
    • 2 teaspoons dried onion flakes

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    1. After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
    2. PREHEAT OVEN TO 350 degrees F.
    3. Cook bacon using your preferred method (either on stove or in oven).
    4. Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
    5. Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
    6. Place chicken in a casserole dish, spoon sauce over each breast.
    7. Cover with bacon, then top with cheese.
    8. Bake in 350 degree F oven for approximately 30 minutes.
  • I used seasoning salt as well as salt and pepper to season my chicken. But use whatever seasoning tickle your taste buds.
  • I say 4 pieces of bacon, because it’s 4 pieces of chicken. My recommendation, cut the bacon in half, then criss cross it on top of the chicken.
  • For the sauce, the pictures below are of the sauce doubled. And that had none leftover. I recommend that you actually triple the sauce and maybe even leave a little out for dipping.
  • If planned properly, this meal can really be put together ahead of time and then put into the oven at dinner time.
  • I say cook for 30 minutes, but as with all meat, especially chicken, make sure the proper internal temperature is reached (165 degrees for chicken)

    • Outback Chicken

    Outback Chicken

    Outback Chicken

    Outback Chicken

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    Praline Crack

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    Praline Crack | Recipe on www.bxtchesbeblogging.com

    Praline Crack

    So  maybe the term “crack” is not really an appropriate term for such a delicious piece of goodness. But the reality is, this is extremely addictive and I’m assuming eating too much will make your teeth fall out, so maybe “crack” is appropriate after all.

    Call it what you want, one thing you will be saying after diving into this recipe is “HOLY CRAP, THAT’S GOOD STUFF!”

    Praline Crack

    • 28 graham cracker squares
    • 2 sticks unsalted butter
    • 1 cup light brown sugar
    • 1 tsp. vanilla extract
    • 1/2 tsp. salt
    • 3/4 cup chopped pecans

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    1. Preheat oven to 350 degrees F
    2. Line a jelly roll pan with aluminum foil and spray with cooking spray.
    3. Line the graham crackers on your pan.
    4. In a medium saucepan over medium heat, combine the butter and brown sugar.
    5. Bring butter/sugar to a boil and allow to boil for 2 minutes. Stir occasionally.
    6. Remove from heat and add vanilla and salt, stir well.
    7. Pour your butter/sugar mixture over the graham crackers, spread evenly.
    8. Sprinkle chopped pecans over top.
    9. Place in 350 degree oven and bake for 12 minutes.
    10. Cool and break into pieces.
  • The original recipe says to place graham cracker squares on a ungreased pan. I don’t really trust that, so that is why I lined and sprayed mine.
  • Line your pan with the graham crackers before you begin to cook the butter and brown sugar. That way you are certain that your pan is big enough. While on the subject, be sure to have everything to go. Vanilla/salt/pecans, this is not really a recipe that will wait on you.
  • Do not add the pecans to the butter/sugar mixture. How do I know? Because I tried it and it SUCKED! So if you’re stubborn and need to see for yourself, go ahead and knock yourself out, just remember, I told you so.
  • I have used the store brand and the name brand graham crackers here, it is all the same.

    • Adapted from Cookies and Cups

    Always being inspired, for the genius behind this recipe, click here!

    Praline Crack

    Praline Crack

    Praline Crack

    Praline Crack

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    Lemon Loaf

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    Lemon Loaf | Recipe on www.bxtchesbeblogging.com

     

    Lemon Loaf | Recipe on www.bxtchesbeblogging.comThis is supposed to be a “Copycat Starbucks Lemon Loaf”. I have no idea if it’s like Starbucks or not, because I have never eaten at Starbucks. However, this is delicious and that’s really all we’re looking for.

    I will go ahead and warn you that this is a finicky loaf. It does not like to be over mixed (which I’m sure I stress enough in the recipe). Just be prepared for the attitude this loaf may throw your way.

    As always, read through the entire recipe and all of the notes before starting.

    Recipe comes for source right here

    Yield: 1 Loaf

    Lemon Loaf

    Lemon Loaf | Recipe on www.bxtchesbeblogging.com
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1 cup sugar
    • 2 tablespoons butter, softened
    • 1 teaspoon vanilla
    • 2 teaspoons lemon extract
    • 1/2 cup vegetable oil
    • 1/3 cup lemon juice
    • zest of (1) lemon
    • GLAZE:
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1 teaspoon lemon extract

    Instructions

    PREHEAT OVEN TO 350°F. GREASE AND FLOUR A 9X5 LOAF PAN.

    IN A LARGE BOWL SIFT TOGETHER:

    1. Flour
    2. Baking Powder
    3. Baking Soda
    4. Salt

    IN A MEDIUM BOWL WITH A MIXER OR BY HAND WITH WHISK, COMBINE:

    1. Eggs
    2. Sugar
    3. Butter
    4. Vanilla Extract
    5. Lemon Extract
    6. Lemon Juice

    ONCE WLL COMBINED, ADD AND MIX WELL:

    1. Oil
    2. Lemon Zest

    Once mixed well, pour wet ingredients into dry ingredients. MIx until just combined. DO NOT OVERMIX.

    Pour into greased and floured loaf pan. Bake at 350°F for 45-50 minutes. Depending on your oven, your cook time could be closer to 1 hour. Loaf is done when a toothpick comes out with moist crumbs.

    Let loaf pan cool on a wire rack for about 10 minutes. Remove from pan and rest on cooling rack until completely cool.

    Once loaf is cool, prepare your glaze.

    FOR THE GLAZE, WHISK TOGETHER:

    1. Powdered sugar
    2. Milk
    3. Lemon Extract

    Whisk ingredients together until smooth glaze is formed. Pour glaze evenly over loaf.

    Notes

    You can use a cooking spray with flour instead of greasing and flouring loaf pan.

    Once all your wet ingredients are combined, your mixture is not going to look good. Don't worry, once the wet ingredients are mixed with the dry ingredients, it will smooth out.

    Overmixing will cause your loaf to dip in the middle. While it will still taste delicious, the dip will catch a bit more glaze.

    For the glaze, I usually use a tablespoon of lemon extract. If you like the lemon flavor roaring through, use 1 tablespoon, if you want your lemon flavor to be a bit more subtle, stick with 1 teaspoon.

    Category: Breads and Cakes
     

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    Lemon Loaf Final 1

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    Banana Bread

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    Banana Bread | Recipe on www.bxtchesbeblogging.com

    Banana Bread | Recipe on www.bxtchesbeblogging.comI wish I had something witty or funny to say about this recipe. I don’t. It’s banana bread. It’s delicious. 

    As always, read through the entire recipe and all of the notes before starting.

     

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    Yield: 1 Loaf

    Banana Bread

    Banana Bread | Recipe on www.bxtchesbeblogging.com
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    Ingredients

    • 2 large OR 3 medium ripe bananas (mashed)
    • 1 cup sugar
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • OPTIONAL:
    • 3/4 cup chocolate chips
    • OR
    • 3/4 cup chopped walnuts

    Instructions

    PREHEAT OVEN TO 350° F. GREASE A 9X5 INCH LOAF PAN.

    IN A LARGE BOWL, WHISK TOGETHER:

    1. Bananas
    2. Sugar
    3. Oil
    4. Eggs
    5. Vanilla

    IN A SEPARATE BOWL, SIFT TOGETHER:

    1. Flour
    2. Baking Powder
    3. Salt
    4. Baking Soda

    Using a rubber spatula, FOLD the flour mixture into the wet mixture. Mix until just combined. **If you are using walnuts or chocolate chips, fold in now**

    Pour the batter into the prepared pan and smooth out top. TIP: Bang pan on countertop to level out top and get rid of air bubbles.

    Bake until a toothpick inserted into the center comes out with moist crumbs and the top is golden brown. Bake time should be about 1 hour to 1 hour and 10 minutes.

    Let cool in the loaf pan on a wire rack for 10 minutes. Remove from pan and let cool completely on a wire rack.

    Notes

    Freezes well. You can either freeze by the loaf, just wrap well with plastic wrap and place in freezer bag. OR you can slice up your loaf and wrap each slice well with plastic wrap, place in freezer bag, then pull out as needed.

    Great for snacks. Packs well in the lunchbox. Use for french toast. Cube and toast for croutons.

    Category: Breads and Cakes
     

     

    Banana Bread Final

    Chocolate Chip Banana Bread Final

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    Four Cheese Manicotti

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    Four Cheese Manicotti

    I am not a really big fan of Spaghetti Warehouse. But, when we decide to dine out there, I always get Manicotti. This is one of the dishes that I’ve never really thought about making at home, but I came across a recipe and thought “why not?”

    My son is the picky eater in the house (along with the hubby), but the daughters ate this up. They loved it. We chose to make 2 different pans, using only one box of pasta, but one pan was with our Crock Pot Marinara Sauce and the other was with our Alfredo Sauce. Both turned out so much better than what I get at Spaghetti Warehouse. The only thing missing was their delicious bread.

    This is pretty easy to put together, just make sure to read the notes before preparing.

    I KNOW THAT THERE IS NOT ONE THING ABOUT THESE DISHES THAT SCREAM “HEALTH FOOD”, MODERATION FOLKS, MODERATION!

    The impulse for this recipe came from here.

    Four Cheese Manicotti

    • 1 box (12 to 14 shells manicotti noodles)
    • 15 ounces ricotta cheese
    • 4 ounces cream cheese
    • 1/2 shredded Parmesan cheese
    • 8 ounces of Mozzarella (this will go into your filling)
    • 2 large eggs
    • 1 to 2 cups of shredded Mozzarella (this is going to top your dish)
    • salt and pepper
    • 3 to 4 cups of Crock Pot Marinara or jar sauce of your choosing.
    • 3 to 4 cups of Alfredo Sauce

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    1. Preheat oven to 350 degrees F
    2. Prepare Manicotti noodles according to package directions. Lay out on sheet pan to allow to drain and cool down.

    In a large bowl combine

    1. Ricotta
    2. Cream Cheese
    3. Parmesan Cheese
    4. Mozzarella Cheese (8 ounces)
    5. Eggs
    6. Salt and Pepper
    7. Make sure ingredients are well mixed, then place filling in either a pastry bag or a gallon ziploc bag. You will cut just enough off of the tip to allow the filling to flow well into the manicotti shell (about 3/4 in.).
    8. In a 9×13 pan, ladle about 1 cup of whatever sauce you are using. Spread around until the bottom is covered.
    9. Taking your piping bag and a manicotti shell, pipe the filling into one side of your shell until it is 1/2 full, then turn around and fill the other 1/2. Place shell in pan and continue to fill remaining shells.
    10. Once all shells are placed in pan, cover with the remaining sauce, then top with Mozzarella cheese.
    11. Bake in 350 degree oven, uncovered for 30 minutes.
  • When I prepare this dish, I use half the shells for Marinara Sauce and half for Alfredo Sauce. I’m only using 1 box of pasta. They will each use a 9×13 pan. If you choose to only use one sauce, you will probably still need a second pan.The filling should be enough for (1) box of shells.
  • For the sauce amounts, if you are making both types of Manicotti and are going to use a jar sauce, 1 jar of each should be enough (depending on how saucy you like it). I used my recipes for Crock Pot Marinara and Alfredo Sauce for this recipe, so honestly, I just ladled sauce onto the bottom of the pans, and then topped with sauce until I was satisfied.
  • When it says to use 2 cups shredded Mozzarella for the toppings, that is 1 cup for each pan. This is your dish, use more, use less, totally up to you. Hell, you don’t even have to use Mozzarella if you don’t like it, but are there really people who don’t like Mozzarella? Hmmm, crazy.
  • You don’t really have to cook your shells, I do because I prefer it that way. If you choose to not cook your shells before baking, you will need to bake for about 60 minutes.
  • I choose to bake my dish uncovered because I only bake mine for 30 minutes. However, if you are going in with uncooked noodles, then you probably should cover your dish(es) with foil for the first 45-50 minutes of baking, then uncover for the remaining 10-15 minutes.
  • On a very unhealthy note, make sure you serve with some good, crusty bread to sop up all of your sauce, but throw in a side salad to balance it all out.

    • Manicotti

    Mancotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Marinara Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

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    Salsa, Restaurant Style

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    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com

    Let me lay one of my many personal opinions on you, here goes, if people, even those who claim to be horrible cooks, knew how easy it was to make things from scratch, they would be shocked. I’m not that mom who reads every label (I need to be, I know), but I am the mom that believes if you have the opportunity to control the quality of ingredients that you and your family are going to consume AND it still tastes F*CKING AMAZING, then why the hell not. 

    I enjoy jarred salsa. Pace Picante or even Tostitos brand does great in a pinch, but for me (and my tribe) nothing is as good as salsa made fresh at home.

    Let’s not get crazy, I don’t cook my own tomatoes, so I do use those out of a can, but everything else is fresh.

    As always, read through the entire recipe and all of the notes before starting.

    Yield: 4 cups

    Salsa, Restaurant Style

    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Ingredients

    • (1) 28 ounce can of whole, peeled tomatoes (SAVE THE JUICE-see notes)
    • 1 small red onion OR 1/2 of a large onion, rough chopped
    • 1 whole lime, juiced
    • 3 cloves garlic OR 2 tablespoons minced garlic
    • 1 whole jalapeño (see notes)
    • 1 bunch of cilantro
    • Salt to taste

    Instructions

    1. In a blender or food processor add all ingredients and blend until it reaches the consistency YOU prefer.
    2. Taste and adjust seasonings if necessary.

    Notes

    When adding the tomatoes, you don't have to use the juice if you don't want to. The pictures that you see, are with the juice. If you choose not to use the juice, save it. That way just in case there is not enough liquid in your salsa after you have blended the ingredients, you can add some of the juice.

    I know that cilantro is a "love 'em or hate 'em" ingredient. I personally think that salsa is not complete without cilantro. But I don't measure it, I literally just pull off a handful from the bunch, rough chop it, and toss it in. If you are not too sure, start small then add more if needed.

    Precision chopping is not necessary. Rough chop and throw in to be blended.

    Throw in an ice pack and this packs well in a lunchbox.

    The nutrition label listed should only be used as a guide.

    You control the heat here. If you like your salsa a little tame, then make sure to remove the pith and seeds from the jalapeno (a spoon is perfect for this chore). If you like it spicy, just rough chop the pepper and throw it in.

    Think that salsa is only for tortilla chips? Think again my BXTCHES, use this for:
    Add to some sour cream for sour cream salsa. Use it for a dip or anything that you add sour cream to (i.e. baked potato, tacos, nachos, frito pie).

    Use it alone on a salad or add it to your ranch for a spicy kick.

    This works well in a Mexican style layered dip.

    Use for any style tacos. Regular or breakfast.

    Add to your scrambled eggs for some extra heat in the morning.

    Making a Mexican Pizza? Top it off with some salsa.

    Be creative.

    © Merrie J
    Category: Sauces & Soups
     

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    Salsa, Restaurant Style

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    Crockpot Spinach & Artichoke Dip

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    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com

     

    Spinach and Artichoke Dip Tag

    This is really a great party food. While I do think that the Crock Pot is becoming more of a “What can I throw in and forget about it”, this is a recipe that spotlights that idea. Which, when you’re trying to get things ready for a party, is the type of food you’re going for. As much as I would like to prepare what I can the day before, I’m really not that organized. So if a recipe presents itself to be easily thrown together and I feel is going to be a hit, then I’m going for it.

    With a lot of recipes, they are inspired from one site that was inspired from another. I’m just going to link you to where I got this recipe from and let you track it backwards if you please.

    As always, read through the entire recipe and all of the notes before starting.

    I found this recipe here

     

    Yield: 8 servings

    Crockpot Spinach & Artichoke Dip

    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes

    Ingredients

    • (2) 14 ounce can artichoke hearts, drained and chopped
    • (1) 10 ounce package frozen spinach, thawed and squeezed dry
    • 1 cup sour cream
    • 1 small onion, diced
    • 2 cloves garlic (crushed) OR 1/2 tablespoon minced garlic
    • 3/4 cup shredded parmesan cheese
    • 3/4 cup milk
    • 1/4 cup crumbled feta cheese
    • 1/3 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 8 ounces cream cheese (cubed)
    • pepper to taste

    Instructions

    1. In the crockpot combine: artichokes, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar.
    2. Add pepper (to taste) and stir until well combined.
    3. Top with cubed cream cheese.
    4. Cover and cook on low for approx. 2 hours.

    Notes

    Wait to add any necessary salt until you're able to taste final dish. The ingredients add some salt and you don't want to overdue it.

    Just a tip: Check your local warehouse stores (Costco/Sam's), you may be able to find the artichokes much cheaper.

    Serve with sliced french bread, crackers, tortilla chips, or if you're really have no self-control, eat it by itself.

    This held up really well for us. But if you're party is going to go on for hours, you may want to up the milk a bit, especially if you are serving it straight from the Crock Pot.

    Nutrition information is just a guide and should be used as such.

    Category: Appetizers and Party Food

     

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    Crockpot Spinach & Artichoke Dip

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