Quick Cooker Dips → SERVES
16
Prep Time: 5 mins
Total Time: 23 mins
Chicken & Broccoli Dip 1 lb. (450 g) chicken tenderloins 8 oz. (250 g) cream cheese 1⁄3 cup (75 mL) vegetable stock 1 cup (250 mL) frozen broccoli 1 small red bell pepper, finely chopped 1 tbsp (15 mL) All-Purpose Dill Mix, plus more for serving 2 garlic cloves, pressed 1/2 tsp (2 mL) salt Add-Ins: 4 oz. (125 g) sharp cheddar (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt
BBQ Chicken Dip
Spinach Artichoke Dip
1 lb. (450 g) chicken tenderloins
1 jar (12 oz./340 g) artichoke hearts,
8 oz. (250 g) cream cheese 1/2 cup (125 mL) vegetable stock 1/2 cup (125 mL) frozen corn kernels 1/2 small red onion, finely chopped 2 tbsp (30 mL) Smoky Barbecue Rub, plus more for serving 2 garlic cloves, pressed ¼ tsp (1 mL) salt Add-Ins: 4 oz. (125 g) pepper jack cheese (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt
1. A dd the dip ingredients, except the add-ins, to the Quick Cooker. Cook on for 6 minutes. 2. M eanwhile, coarsely grate the cheese listed in the add-ins for the dip you’re making. 3. W hen the timer is up, manually release the pressure. If the recipe has chicken, remove and shred the chicken, and return to the pot. Stir in the add-ins. Let the dip sit for a few minutes to thicken before serving. Place in a serving bowl and sprinkle with additional rub.
drained and chopped 1 pkg (10 oz./283 g) frozen spinach 8 oz. (250 g) cream cheese ½ cup (125 mL) vegetable stock 1 tbsp (15 mL) Greek Rub, plus more for serving 2 garlic cloves, pressed ¼ tsp (1 mL) salt Add-Ins: 4 oz. (125 g) white sharp cheddar (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt
Cook’s Tips Frozen chicken? No problem. The cooking time remains the same, it’ll just take longer for the Quick Cooker to come to pressure. To keep the dip warm during your gathering, serve in one of our Insulated Serving Bowls. They keep food warm up to 2 hours and look great on any table.