Get ready – this slow cooker cheese dip is the ultimate appetizer.
For an extra cheesy treat, serve this slow cooker dip with toasted cheese-topped baguette slices.
Ingredients
1cupchicken brothorwater
4oz.dried tomatoes (not oil-packed)
2(16-oz.
Credit: Blaine Moats
)containerssour cream
112cupfinely shredded Asiago cheese(6oz.)
Add dried tomatoes; cover and let stand for 5 minutes.
Drain, discarding liquid.
Chop tomatoes (you should have about 1-1/4 cups).
Stir in chopped tomatoes.
Stir well before serving.
If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours.
Sprinkle dip with additional green onions, if you like, and serve with toasted cheese-topped baguette slices.
Test Kitchen Tip:
To rehydrate dried mushrooms, place the dried mushrooms in a small bowl.
Add enough boiling water to cover; let stand for 30 minutes.
Drain mushrooms, squeezing out any excess liquid.
To toast bread slices, preheat broiler.
Place bread slices on a large baking sheet.
Broil 3 to 4 inches from heat for 2 to 3 minutes or until toasted, turning once.
2,000 calories a day is used for general nutrition advice.
