As I stated in my introduction, this blog stemmed from my desire to make dips and desserts, for better or for worse. New dips were recently explored at a holiday party my husband and I threw in December. However, the two new dips did not turn out quite as I expected. I blamed this on two things (1) no trial run/taste test and (2) that stupid basketball crockpot.
So last night I decided to recreate the one dip I really wanted that night and which I found on the Crockpot Lady's Blog:
The Crockpot Lady likened it to Mommy Crack. I thought "I like crack!". While that is not exactly true, I do like food crack - you know, that stuff that is horrible for you but so addicting you just cannot stop eating it. In dip form? Heaven.
So I got out the smaller 2 qt crockpot I bought just for the holiday party:
I used Bob Evans because I like to buy expensive things. Ha! Actually I had a coupon. Next up, cream cheese:
That is HEAVEN. Really, what doesn't taste good with cream cheese? I got the 1/3 less fat to convince, I mean fool, myself that this dish would not be so bad for me. Finally, the last ingredient:
If you don't know what Rotel is (because frankly I didn't), it is basically what the can says, diced tomatoes and green chilies. I am loving that concept.
The instructions were simple. Plop the cream cheese in your crockpot:
Dump in the cooked and crumbled sausage on top:
And then dump in the Rotel:
Cook on high for 45 minutes or low for 90 minutes. I opted for low. It smelled good. It was piping hot. It looked like this:
Um, does that look like a dip? It kind of looks like sausage soup.* I think it was the consistency that bugged me the most. I like my dip to be a bit thicker. Also? Apparently pork sausage doesn't really agree with me. Who knew?
I REALLY wanted to like this dip. But, I can't. It is too soupy for me.
Things I Learned:
- Cream cheese does not make everything okay
- I will try anything with cream cheese in it
- I am a sucker for dips
- Warm food makes for a warm tummy which will warm up your ice cold fingers
- I fling a lot of raw meat around when frying it
- I need some taste testers
Have any of you made this before? Is there something else I should do? I am not beyond trying this dip again. Commenters on the Crockpot Lady's website mention Velveeta in the place of the cream cheese. Generally that has a thicker consistency and I have had it as a dip before. I might have to give that a try since I still have a can of Rotel.
What are your thoughts?
*I even checked my photo against the original recipe photo from the Crockpot Lady's site. It was basically the same. Apparently it is supposed to look like that?