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Serve this cheese, tomato, and mushroom dip warm with freshly-toasted French bread slices for a wonderful party appetizer. The slow-cooker recipe makes enough for a crowd. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • In a small saucepan, bring broth to boiling. Remove from heat. Add tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1 1/4 cups).

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

  • Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.

  • Stir well before serving. Sprinkle dip with additional green onions and serve with toasted bread slices. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.

Tips

Tips: 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. Coarsely chop mushrooms.

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.

Nutrition Facts

136 calories; 6.4 g total fat; 2.3 g saturated fat; 12 mg cholesterol; 210 mg sodium. 130 mg potassium; 15.8 g carbohydrates; 1.3 g fiber; 2 g sugar; 3.8 g protein; 126 IU vitamin a iu; 1 mg vitamin c; 5 mcg folate; 50 mg calcium; 1 mg iron; 7 mg magnesium;

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