20 oz. frozen chopped broccoli
2 can(s) cream of mushroom soup
1/4 cup(s) sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. Velveeta cheese
2 tsp. garlic powder

Preparation:

Cook and drain broccoli.Mix together the soups, sour cream, broccoli and garlic powder in Celebrating Home Bean Pot, Add cheese. Place lid on and microwave at 3 min intervals stirring. Continue to desired temp and be sure cheese I melted. Serve as dip with tortilla chips

2 Cups Self-rising cornmeal
1/4 cup sugar
2/3 cup oil
3 eggs
1 small onion (diced)
15 oz. can creamed corn
1 cup buttermilk
1 cup shredded cheese
1 small bell pepper (diced)
1 to 5 jalapeno’s (as desired)

Directions:
Mix all together and bake at 350 for 45 minutes with lid on.

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

Place cheese, salsa, beans and chicken in Bean Pot.
Cover and cook on 325 for 1 hour, stirring halfway through cooking, until cheese is melted and mixture is hot.
Stir in sour cream dip and bell peppers. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips.

1 (11oz) can white Shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of Tabasco (optional)

Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
No need to use the Tabasco since the Rotel tomatoes add a little spice, but if you like extra spice…go for it!

8 oz. pkg. cream cheese

1 can Hormel chili (no beans)

1 sm. can chopped green chilies

2 tbsp. chopped green onions

1 sm. can chopped black olives

1 pkg. (9 oz.) Monterey Jack cheese, shredded

Layer in a Bean Pot starting with cream cheese on bottom. Microwave on high 2 to 3 minutes, or bake at 350 degrees for 7 to 9 minutes. Serve with chips.

Sauce: 1-1/2 cups Chili sauce; 1 cup grape jelly; 3 tsp brown mustard. Mix in Bean Pot.

Meatballs: 1-lb. Ground beef, 1 egg, 3 TBSP bread crumbs,1/2 tsp salt. Mix & shape into 30 balls. Place meatballs in large microwaveable dish and microwave until cooked through.
Drain & place in Bean Pot.

Bake at 250 F for 5 to 6 hrs.

2 large cans chicken breast all white meat
1 bottle of ranch dressing
2 pk of cream cheese
1 cup Franks Red Hot
1 8oz bag of shredded cheddar cheese

Soften cream cheese and mix together with ranch dressing until smooth.
Add the hot sauce mix well. Drain the cans of chicken and break up with fork in can.
Stir in the chicken and the cheddar cheese. Add mix to bean pot.

Bake uncovered at 350 for about 45 mins to an hour.
Remove from oven place in bean pot basket and take to your party or picnic! Serve with tortilla chips. The advantage of the bean pot is your dip stays nice and warm!