Caramelized Onion and Swiss Dip

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  • Makes: 24 servings
  • Serving Size: 2 tablespoons dip with 1 mini pepper, 1 baby carrot, 2 half squash slices, and 1 broccoli floret each
  • Yields: 3 cups dip
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 45 minutes to 1 hour (low)
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Caramelized Onion and Swiss Dip
Ingredients
4 1/2
cups chopped onions (about 4 large)
1/4
cup 50% less sodium beef broth or reduced-sodium chicken broth
1/4
cup dry white wine
2
tablespoons butter
1
large clove garlic, minced
1/4
teaspoon black pepper
6
ounces reduced-fat cream cheese (Neufchatel), cut up
2
cups shredded Swiss cheese (8 ounces)
2
tablespoons all-purpose flour
 
Smoked paprika or regular paprika (optional)
 
Assorted vegetable dippers, such as baby sweet peppers, halved; baby carrots with tops, cut diagonally; zucchini and yellow summer squash, halved lengthwise and sliced diagonally; and/or tiny broccoli florets
Directions
  1. In a 2-quart slow cooker combine onions, broth, white wine, butter, garlic, and black pepper. Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using high-heat setting, turn cooker to low-heat setting. Add cream cheese, stirring until combined.
  2. In a medium bowl toss Swiss cheese with flour. Stir into the mixture in the slow cooker. Cover and cook on low-heat setting 45 minutes to 1 hour more or until all of the cheese is melted and mixture is heated through.
  3. If desired, sprinkle dip with paprika. Serve with assorted dippers.
Nutrition Facts (Caramelized Onion and Swiss Dip)
    Per serving:
  • 94 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 68 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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