• 1 Rating

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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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

135.7 calories; protein 3.8g 8% DV; carbohydrates 15.8g 5% DV; exchange other carbs 1; dietary fiber 1.3g 5% DV; sugars 2.3g; fat 6.4g 10% DV; saturated fat 2.3g 11% DV; cholesterol 12.1mg 4% DV; vitamin a iu 125.8IU 3% DV; vitamin c 1.3mg 2% DV; folate 5.1mcg 1% DV; calcium 49.9mg 5% DV; iron 1mg 6% DV; magnesium 6.6mg 2% DV; potassium 130.2mg 4% DV; sodium 210mg 8% DV.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0