Chips and Dips

Cook time

7 minutes




  • 150g cream cheese
  • ⅓ cup sour cream
  • ¾ cup frozen chopped spinach, thawed and squeezed dry
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ½ tsp Worcestershire sauce
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 120g cream cheese
  • ½ cup shredded or diced cooked chicken
  • ¼ cup Buffalo wing sauce
  • ¼ cup prepared ranch dressing
  • ½ cup grated Cheddar cheese
  • 225g cheddar cheese
  • ½ cup chunky salsa
  • 2 cups water Tortilla chips


  • Prep Time: 10 minutes
    Cook Time: 7 minutes
    Serves: 6
  • Step 1 For Spinach Dip, layer ingredients in 450ml glass jar in order listed. Cover with lid and tighten lid. For Buffalo Chicken Dip, layer ingredients in 450ml glass jar in order listed, pressing down to fit. Cover with lid and tighten lid. For Queso Dip, place process cheese in 450ml glass jar; top with salsa. Cover with lid and tighten lid.
  • Step 2 Place water and rack in the Cooking Pot. Arrange jars on rack. Secure lid. Press BEANS/CHILI, set pressure to HIGH and time to 7 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  • Step 3 Once cooking is complete, quick release pressure. Carefully remove jars from the Cooking Pot (Jars will be hot). Unscrew lids; stir dips well before serving. Serve with chips.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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