Use and Care Manual

ENGLISH

RECIPES

Creating your favorite dips and sauces is easy with the 4-QUART CHILI

& NACHO CHEESE FIESTA POT! These recipes are a great starting point,

but don't forget to be creative and cook to your own tastes!

*All recipes are measured to ll the 4-QUART CHILI & NACHO CHEESE FIESTA POT to

its suggested 3/4 ll capacity. Feel free to adjust for smaller batches as needed.

EASY CHEESE-Y CHILI DIP

• 6 cups processed

cheese

• 5½ cups (45 oz)

canned chili

Combine chili and cubed cheese in removable bowl.

Heat on LOW setting until cheese is melted

(approximately 15 minutes)

Stir together until well blended and

keep heated on "warm" setting.

VEGETARIAN CHILI DIP

• 20 oz (2 ½ cups)

cream cheese,

softened

• 5½ cups (45

oz) canned

vegetarian chili

• 2½ cups shredded

cheese

• 1½ cups raw diced

bell peppers

• 5 medium-sized

scallions

Mix cream cheese in removable bowl with

chili and sprinkle with cheese.

Heat on HIGH setting until cheese is

melted (approximately 15 minutes).

Sprinkle with peppers and scallions before serving.