No more watching the stove top! Learn how to transform your old standby dip recipes into slow cooker dips with these simple tips.
I love slow cookers. They are super easy to use and they let you walk away from the cooking for a little bit. And the best part is that converting recipes to cook in a slow cooker is so simple!
Like your oven and stovetop, slow cookers use dry heat to cook your food. The only thing that makes a slow cooker different from a stove is the temperature and how long it takes to reach it. Both the “low” and “high” settings of slow cookers come to the same temperature point, however it takes the “low” setting twice as long to get there. Which is good for recipes in which you want to slowly coax the flavors out, such as roasts.
Converting a dip recipe to cook in the slow cooker is fairly straight forward if you follow these tips:
- Finding out the timing is different for each recipe. For cheese and dairy based dips use the low function for one to two hours depending on the recipe. For meat and vegetable based dips use the high function and cook two to three hours depending on the recipe.
- Reduce the amount of liquid in half. Slow cooking adds moisture because the lid is constantly covered.
- If there seems to be too much liquid at the end of the cooking, remove the lid and cook until the liquid is evaporated.
- If the recipe does not have any liquid, add 1/2 cup of water to produce moisture.
Meats and Vegetables
- Brown any meats in a skillet before adding to the slow cooker. This will add a depth of flavor to your dips.
- Cut all your vegetables into uniform sizes to cook evenly in the slow cooker.
At the End
- Add delicate vegetables such as tomatoes and squash at the end of the cooking.
- Add dairy products during the last 30 minutes to prevent curdling.
- Add fresh herbs and citrus juice after the slow cooker is turned off, or just before serving, to add brightness.
By following these tips you’ll be able to transform any of your favorite dips into a slow cooker recipe.
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