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Asiago Cheese Dip*

Prep: 15 minutes
Cook: 1 1/2 - 4 hours
Makes: 7 cups

1 cup chicken broth or water
4 oz dried tomatoes (not oil packed)
4 8-oz cartons dairy sour cream
1 1/4 cups mayonnaise
1/2 of an 8-oz pkg cream cheese, cut up
1 cup sliced fresh mushrooms
8 thinly sliced green onions (about 1 cup)
1 1/2 cups (6 oz) shredded Asiago cheese
thinly sliced green onion (optional)

In a medium saucepan bring the broth to a boil. Remove from heat and add the dried tomatoes. Cover and let stand for 5 minutes. Drain; discard the liquid. Chop the tomatoes.

Meanwhile, in a 3 1/2- or 4-quart slow cooker combine the sour cream, mayonnaise, cream cheese, mushrooms, 1 cup green onions, and Asiago cheese. Stir in the chopped tomatoes.

Cover and cook on low heat for 3-4 hours or on high seting for 1 1/2 - 2 hours. Stir before serving and sprinkle with additional green onion. Keep warm on low heat setting for 1-2 hours. Serve warm with vegetable dippers or pita wedges.

Per 1/4 cup dip with 1 cup vegetables: 212 cal, 19 g fat, 31 mg chol, 256 mg sodium, 8 g carb, 2 g fiber, 4 g pro

Low-Carb Slow Cooker Recipes