Turn a classic sandwich into a jaw-dropping hot dip that will knock people's socks off. This dip is a great party food or weekend appetizer/snack. It is Dan's and my favorite hot dip of all time and one of the most underrated recipes from this entire website.
My boys and I were a giant tornado of commotion for months and now things have abruptly quieted down for us. It is taking me a while to adjust and truly enjoy this unique quality time that we have together. We are also still adjusting to life after Elijah's recent surgery and his challenging recovery from it and the news that we learned. He is completely deaf in one ear. This has been hard news to swallow and I find myself constantly trying to think of ways we can help to make life easier for our boy. It has kind of consumed me, actually. For the past week or so, I've thought about little else. Well, there is the drive we are raising Pillow Pets for to make hospital-bound children happy (please consider helping, if it is on your heart!) and there's this dip that Dan and I consumed in two or three sittings (shameful).
My goal with this dip was to take a bite of it and feel like I was literally eating a club sandwich. I nailed it! It is spot on and so insanely yummy.
Add the following ingredients to a slow cooker:
1 lb. sliced deli turkey, chopped
1 lb. sliced deli ham, chopped
8-oz. package cream cheese
12-oz. package American cheese singles, unwrapped and chopped
3/4 cup mayonnaise
1 to 2 teaspoons seasoning salt (I used Lawry's)
Mix together and cook on low heat for 2 hours (stirring occasionally), or until the cheeses are melted and the dip is warmed through.
Cooked, chopped bacon (I used an entire 16-oz. package, but cater to your liking)
3/4 cup chopped pickles
8-oz. container cherry or grape tomaoes, quartered
Stir and heat for an additional 10 minutes on low heat. Serve warm with pita wedges, crackers or chips for dipping.
Wishing you a wonderful mid-January week! Thanks for reading!