Slow Cooker Club Sandwich Dip {VIDEO}

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About ten years ago my husband and I found this Club Sandwich Dip from Better Homes & Gardens jam-packed with all of the ingredients that makes a club sandwich so irresistible (ham, turkey, cheeses, mayo, bacon and tomatoes) and we immediately fell in love. We adapted it slightly..

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Easy Crockpot Spinach Artichoke Dip Recipe {VIDEO}

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One of the first party foods I perfected when I started experimenting in the kitchen was Spinach Artichoke Dip. This crockpot version is a knock-off of that irresistible party staple that I brought to many a party back in the day. I still remember the first time I saw someone take a bite and express utter enjoyment.

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Pan-Fried Brie with Sun-Dried Tomato Pesto Recipe

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I literally dreamed about this appetizer for like four nights in a row before calling it perfect and giving it a whirl. If you don't dream constantly about food like I do, please just act like I'm not a weirdo. Because OHMY-goodness this turned out delicious and it is totally worth the title.

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Baked Brie with Pecans and Roasted Pepper Jam

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Tonight may have been a bust, but it was a blessing-in-disguise bust. The boys were supposed to spend the night with my sister while Dan and I attended a Christmas party. Sammy got sick, which was followed by Elijah asking for a nap (uhh..there couldn't be a bigger indicator of impending sickness) and then..

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Crockpot Buffalo Chicken Dip

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Crockpot Reuben Dip

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Today is Martin Luther King, Jr. day, hence no school or work. Dan and I brought the boys to Grandma's house for a few hours and sneaked away to see a movie (a rare but cherished treat!). Have you seen American Sniper yet? I can say with all honesty that it was one of the best, but also one of the most heart-wrenching and saddest movies I have ever watched.

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Chicken Jalapeño Dip

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I didn't know whether to laugh or cry reading through the kitchen incident comments from this post. Oh my goodness! Burning stomachs, flaming oven mitts, sliced fingers, dropped turkeys and toes that were hacked to pieces with an axe! I had to read through them a couple times to pick a winner because they were all so good!

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BBQ Chicken Dip

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One of the many things I love about my husband is that he knows when I am being stretched like a huge stretchy piece of taffy and he begins removing things from my plate in order to make my life easier. These days he takes care of dinner and he has the laundry under control. He also knows I make a recipe every weekend that I can post/write about here by Monday.

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Muffaletta dip

Olive-y, gooey, fabulously delicious!

I was unfamiliar with the word "muffaletta" a mere five months ago. I was sitting at a table in Jason's Deli, probably munching on a spinach veggie wrap (my favorite!), when I spotted a photo of a scrumptious-looking sandwich. Layered in between the bread were olives, cheese and layers of sliced meat. Yum! 

The next time I was there, I ordered one of those delicious sandwiches all for myself. Actually, I ordered a quarter of one because the whole sandwiches are enormous. It was olive-y and gooey and fabulous!

Since then, I have been extra aware of my newly-learned word, muffaletta. I saw a recipe for muffaletta dip as I flipped through a magazine a few weeks ago and knew that it had to be made soon. Like the sandwich, it was olive-y and gooey and fabulous!

Serve over salami, atop a square of toasted Focaccia bread.

Muffaletta Dip

Olive-y, gooey, fabulously delicious!

Contributed by Megan Porta from pipandebby.com.

Published Jan 14, 2011

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Serves: 20

Total time: 2 hr 45 min

MuffalettaDip"

Ingredients:

  • One 16-oz. jar pickled mixed vegetables (giardiniera)
  • One 8-oz. package cream cheese, cubed
  • 4 oz. provolone cheese slices, cubed
  • 2 oz. cooked ham, finely chopped
  • ½ cup pitted Kalamata olives, rinsed, drained and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon crushed red pepper
  • Milk
  • Thinly sliced salami
  • Focaccia squares, toasted
Instructions:
  1. Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables. In a slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
  2. Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach dipping consistency.
  3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk as necessary. Serve with salami on toasted bread.