1. Slow-cooker Spinach and Artichoke Dip

This seems obvious, but is there actually a better dip in the world? It’s cheesy, creamy, and flavorful. The simple act of dipping is satisfying and so is this easy take on a classic. We recommend serving it with pita chips in our Ruffle 2 Piece Platter Set!

Ingredients

• 1 (10 oz.) bag fresh baby spinach, roughly chopped
• 1 (13.75 oz.) can artichoke hearts, chopped and drained
• 8 oz. brick cream cheese, cubed
• 1 cup sour cream
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely-chopped red onion
• 4 cloves garlic, minced
• A few dashes of hot sauce, to taste
• 1/2 tsp. black pepper
• 1/4 tsp. Salt

Directions

1. Mix all of the ingredients in a lined slow cooker. (Liners make for a way easier clean up.)
2. Cook on low for 3-4 hours or on high for 2 hours.
3. Serve with pita, tortilla chips, or chopped veggies.

2. Homemade Salsa

You can always buy jarred salsa and there are some delicious brands out there, but there is truly nothing fresher and more flavorful than homemade salsa. It takes minutes to make and you can make it ahead and store in the refrigerator. Try serving it with tortilla chips in our Ruffle Chip and Dip Platter.

Ingredients

• Juice of 1 lime
• 10 Roma tomatoes
• ½ cup fresh cilantro
• 1 clove garlic
• ¼ of a medium red onion, chopped
• 1 jalapeno (remove the seeds if you want a milder salsa)
• 1 tablespoon olive oil
• Salt to taste

Directions

1. Combine all the ingredients into a blender or food processor and blend until chunky.
2. Serve with tortilla chips.

3. Crabbies

These salty and crunchy delights will leave you feeling anything but crabby! They are truly delicious and I could eat an entire tray of these by myself. You’ll probably want to make double this amount and freeze some for later. They’re THAT good. Try serving these on our Diamond Small Rectangle Platter.

Ingredients

• 1/2 cup softened butter
• 1 teaspoon garlic powder
• 2 tablespoons mayonnaise
• 1 (5 oz) jar cheese spread (Kraft Old English is the best, get it here)
• 8 oz good white crabmeat
• 8 large toasted English muffins
• A few dashes of hot sauce, to taste
• A few dashes of worcestershire sauce, to taste

Directions

4. Preheat oven to 425°F.
5. In large bowl, combine all ingredients except English muffins.
6. Spread mixture over toasted English muffins.
7. Cut each muffin into quarters and place on parchment-covered baking sheet.
8. Bake until topping is golden brown, about 10-15 minutes.

4. Pulled Pork Sliders

We’re at it again with the slow cooker. This recipe is as easy as it is delicious. Moist, tender pulled pork is smothered in bbq sauce and piled high on soft buns. These will go fast! Serve them on our Ruffle Large Oval Platter.

Ingredients

• 2 lb. pork tenderloin
• 12 oz of root beer
• 18 oz. of bbq sauce (try Sweet Baby Ray’s)
• 16 Slider buns
• Pickle slices (optional)

Directions

1. Put pork tenderloin and root beer into slow cooker and cook for 4-6 hours on low, or until it shred easily with a fork.
2. Drain the liquid, shred the pork, and cover in bbq sauce.
3. Serve on slider buns with a pickle slice.

5. Guinness Brownies

Beer and brownies. Who knew this was such a delicious duo? This creamy stout helps to bring out the rich chocolate flavor in these delightful squares. They are super fudgy and cakey and you definitely won’t have any leftovers! Slice these babies up and serve them on our Diamond White Large Square Platter.

Ingredients

• 1/4 cup vegetable oil
• 3/4 cup Guinness Stout beer
• 2 cups sugar
• 1/2 tsp vanilla extract
• 1/4 cup salted butter, melted
• 2 eggs
• 1 cup flour
• 2/3 cup cocoa

Directions

1. Preheat oven to 350 degrees. Grease a 9x9 square baking pan.
2. Mix together the oil, Guinness, sugar, and vanilla extract in a large bowl.
3. Add butter and mix.
4. Add eggs and mix.
5. Combine flour and cocoa in another medium sized bowl.
6. Slowly add dry ingredients to the egg mixture until just combined.
7. Pour the batter into the pan and distribute evenly.
8. Bake for 35 minutes.
9. Allow brownies to cool.
10. Cut into squares.