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As far as dip recipes go, this slow cooker cheese dip is one of our favorites! Let your slow cooker do all the work, then serve with tortilla wedges and enjoy.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
slow-cook:
2 hrs
total:
2 hrs 15 mins
Servings:
16
Yield:
4 cups dip
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1 1/2- or 2-quart slow cooker combine the first four ingredients (through chile pepper). Cover and cook on low for 2 hours. Stir before serving. Serve with tortilla wedges.

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To make toasted flour tortilla wedges, preheat oven to 400°F. Cut six 8-inch flour tortillas into eight wedges each. Arrange in a single layer on two large baking sheets. Coat with nonstick cooking spray and sprinkle lightly with smoked paprika or ground chipotle chile pepper. Bake 8 to 10 minutes or until golden. Sprinkle with 1/2 cup shredded smoked Gouda cheese (2 ounces). Bake 1 to 2 minutes more or until cheese is melted.Per Serving (3 wedges): 68 cal., 3 g pro., 10 g carb., 2 g total fat (1g sat. fat), 4 mg chol., 0 g fiber, 0 g sugar, 201 mg sodium. 1% vit. A, 0% vit. C, 6% calcium, 2% iron.

Nutrition Facts

132 calories; fat 11g; cholesterol 40mg; saturated fat 7g; carbohydrates 3g; mono fat 3g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 548.2IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 6.6mcg; vitamin b12 0.3mcg; sodium 394mg; potassium 130mg; calcium 129mg; iron 0.2mg.
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