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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


Recipe Summary

1 hr 55 mins
25 mins

Nutrition Profile:



Ingredient Checklist


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).

  • 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: 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

2 tablespoons dip
136 calories; protein 3.8g; carbohydrates 15.8g; dietary fiber 1.3g; sugars 2.3g; fat 6.4g; saturated fat 2.3g; cholesterol 12.1mg; vitamin a iu 125.8IU; vitamin c 1.3mg; folate 5.1mcg; calcium 49.9mg; iron 1mg; magnesium 6.6mg; potassium 130.2mg; sodium 210mg.

1 fat, 1 starch