One of my favourite snacks and appetizers to make is a good ‘ol dip! Perfect for veggies or crackers, it’s something I make to enjoy between meals, with company or bringing as a potluck. I recently made this Slow Cooker Warm Mushroom Dip recipe, because I found I was in a rut of making the same dips time and again.
Slow Cooker Warm Mushroom Dip requires few ingredients actually, and most I had on hand. I also love that it’s made in the crockpot, so it’s one you can make while getting doing other things.
When taking this dip to a potluck, I take the entire slow cooker – which is nice because rarely do people eat the minute they arrive. Whether at your house or someone else’s, I prefer visiting while my dish cooks or stays warm, instead of doing some last minute re-heating at such an inconvenient time. Likewise, who wants a ‘ it’s supposed to be warm but now it’s cold’ dip?
- 2 cups Mushrooms, diced fine
- 1 can Cream of Chicken Soup
- 1 packet Onion Soup Mix
- 1 cup Half and Half (divided)
- 1/2 tsp Garlic Powder
- 1/2 tsp Pepper
In a bowl, mix together the soup, the onion soup mix packet, the pepper, and half a cup of the half and half. Add the mushrooms and mix thoroughly.
Put into the slow cooker bowl and turn on low. Cook for approximately 2 hours. Check for consistency at this point. If it seems too thick, add the half and half in very small increments. The mushrooms will be letting go of some of their moisture so it will add to the consistency of the dip.
Continue cooking for another 2 hours.
Alternatively, you can cook it for 2 hours on high. Check it after one hour for the consistency, but some slow cookers cook on a very high heat on the high setting, so keep watch over it so it doesn’t burn.
Serve with seasoned crackers and vegetables.