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RECIPES
CHOCOLATE DESSERT FONDUE
1 teaspoon butter or margarine
6 1-ounce chocolate candy bars with almonds, broken
1 cup miniature marshmallows
2 tablespoons milk
1
⁄
3
cup whipping cream
Rub stoneware with butter. Place candy bars, marshmallows and milk in the Double
Dipper™ unit. Cover and heat, stirring every 15 minutes until melted and smooth.
Gradually add whipping cream. Cover and continue heating for 30 minutes. Serve
with bite-sized pieces of pound cake, marshmallows or fruit.
FIESTA DIP
1
⁄
2
of a 16-ounce can of refried beans
1
⁄
2
cup (2 ounces) shredded Cheddar cheese
1
⁄
4
cup Mexican salsa
1
⁄
3
green chili pepper, chopped (optional)
Combine all ingredients and place in the Double Dipper™ unit. Cover and heat 30
to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.
HOT ARTICHOKE DIP
1 6-ounce jar marinated artichoke hearts,
1
⁄
3
cup sour cream
drained and chopped
1
⁄
3
cup mayonnaise
1
⁄
2
cup grated Parmesan cheese
1 tablespoon diced pimento
Combine all ingredients in the Double Dipper™ unit. Cover and heat 30 to 60
minutes or until hot. Serve with tortilla chips.
OTHER USES FOR YOUR DOUBLE DIPPER™ UNIT
• Warm maple syrup for pancakes or waffles.
• Melt chocolate and keep at the perfect temperature for dipping
fruit, cookies or pretzels or for molding candies.
Visit the Crock-Pot
®
website at www.crock-pot.ca for additional hints,
tips, answers and recipes or call 1-800-557-4825.
NOTES
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