How’s this for a blast from the past? It’s the return of a Keep It Up, David staple. It’s actually a game, and a pretty simple one at that. You guess what’s in the crockpot, and then keep reading to see if you’re right. Now that the rules have been explained, keep your arms and hands inside the train at all times, and have at it!
WHAT’S IN THE CROCKPOT?
BROCCOLI AND MUSHROOM DIP is in the crockpot!
Didja get it right? And isn’t this game a hoot?
It’s been about 19 months since the last installment of What’s in the Crockpot – I published Part 12 in October 2014. Here are some more links: Part 11, Part 10, Part 9. There are even more crockpot recipes on my Recipes page, down towards the bottom.
I made the dip for a family function over the weekend, and it went over very well. And look at all the veggies that get packed in!
Start with one medium onion and three celery ribs, and chop them finely. I used a handy Tupperware hand-crank food processor, and it worked like a breeze. I cut the onion and celery into a few big hunks by hand, so they’d fit inside…
…and fifteen seconds later, I had itty bitty pieces.
I did the same thing with 8 ounces button mushrooms and 2 cups of broccoli. All the veggies went into the crockpot, which I lined with a slow cooker liner, which makes clean-up super easy.
The only thing I chopped by hand were 3 cloves of garlic and 3 tablespoons sun-dried tomatoes, just so I could make sure they were finely minced. I also added:
- 1 tablespoon turmeric
- 1 tablespoon olive oil
- freshly cracked pepper
- One 10.5 ounce can of cream of mushroom soup. (I used the lower sodium kind, because store-bought soup tends to be loaded with salt. Even the lower sodium kind 470mg per serving – enough that I didn’t add any additional salt to the crockpot.)
- I refilled the empty soup can with 10.5 ounces of water and added that, too, so the dip would be thinner, and therefore more amenable to dipping, and also to get the last little bits of the soup out of the can.
Then let the slow cooker do it’s thing. I let mine cook on high for about 3.5 hours. You want the veggies to be tender. (Obviously.)
I brought along carrot sticks for dipping…
…and celery too…
…and also a box of Better Cheddar crackers, which I totally prefer over Cheez-Its.
The dip was flavorful, with the mushrooms and broccoli being the dominant flavors, but with the other veggies and additions providing complexity. My in-law took one bite and said, “Oh, it’s healthy!” and I took that as a compliment. (I think she’s my in-law. She’s whatever you call your cousin’s wife’s mother… so, cousin-in-law?) Her daughter (my cousin’s wife) emailed me a couple days later and thought the dip had cheese in it, but it didn’t. There’s some creaminess from the soup. I took that as a compliment as well!
Keep it up, David!