Party Dip Duo | zojirushi.com

Ingredients (serves 8-16)

For Hot Layered Dip:

1 can (16 oz.) refried beans
3 Tbsp. milk
1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper
1 strip bacon
1/3 cup heavy cream
16 oz. cream cheese, softened
1/4 cup sliced black olives
1 cup (4 oz.) shredded cheddar cheese
1 small avocado, pitted, peeled, diced
1/2 tomato, diced
1 stalk green onion, thinly sliced diagonally
Tortilla chips, as needed

For Bacon Artichoke Dip:

3 strips bacon
8 oz. frozen spinach, thawed and squeezed dry
8 oz. frozen or canned artichoke hearts, chopped
8 oz. cream cheese
1/2 cup sour cream
1/2 cup yogurt
1/2 tsp. garlic powder
Salt and black pepper to taste
1 1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Sliced baguette, as needed

*This recipe was developed for the Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot (EP-PFC20). Adjustments may be necessary when using other models.

Using the Yin Yang Hot Pot Deep Pan
Be sure to add water or other liquids like soup stock to both sides when cooking with the Deep Pan. If one side is empty while cooking, the nonstick coating may be damaged by the heat.

1

Cook bacon for both dips. Place 3 strips of bacon on one side and 1 strip on the other side of the Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot (EP-PFC20). Set the temperature to MED. Cook bacon until crispy. Turn heat off, transfer bacon strips to paper towel lined plate to drain. Leave bacon grease in the pan.

2

For Hot Layered Dip: For the side in which one bacon strip was cooked, add heavy cream and cream cheese.

3

Chop all cooked bacon strips into small pieces. Keep chopped bacon separate for each dip.

For Bacon Artichoke Dip: For the side which 3 bacon strips were cooked, place one third of the chopped bacon back to the Deep Pan and gradually mix in spinach, artichokes, cream cheese, sour cream, yogurt, mozzarella cheese, Parmesan cheese, and garlic powder.

4

For Hot Layered Dip: In a bowl, place refried beans, milk and mix. Add dried oregano, garlic powder, onion powder, paprika, ground cumin, salt and pepper and mix well. Set aside.

5

For Hot Layered Dip: Mix heavy cream and cream cheese until smooth. Top with one third of the chopped bacon, then layer with the refried bean mixture. Top with cheddar cheese and black olives.

6

Place the lid and set the temperature to SIMMER. Cook for 20 minutes, or until cheese is bubbly.
For Bacon Artichoke Dip: Stir a few times while cooking.

7

Reduce temperature to KEEP WARM.
For Hot Layered Dip: Top with avocado, tomato and green onion. Serve with tortilla chips.
For Bacon Artichoke Dip: Add salt and black pepper to taste and top with remaining bacon. Serve with sliced baguette. As a preference, toast the baguette for crunch.

8

Enjoy!