Bruschetta Dip

Every table needs a good starter, and you can't go wrong with this cheesy dip that cooks itself.

Servings
12
Active Time
10 minutes
Total Time
1 hour
Bruschetta Dip

Place all cheeses and milk in slow cooker; cover and cook on HIGH 1 hour, whisking occasionally, until hot and thick.

Chop tomato (1 cup) and basil. Place slow cooker on WARM. Stir pesto into cheese mixture until combined; sprinkle with tomatoes, basil, salt, and pepper, then drizzle with balsamic glaze. Serve dip with sliced baguette or pita chips, if desired.

Ingredients

  • 2 (8 oz) packages cream cheese

  • 8 oz shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1 (12 oz) can evaporated milk

  • 1 plum tomato

  • 2 tablespoons fresh basil

  • 1/2 cup sun-dried tomato pesto (or spread)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 2 tablespoons balsamic glaze

  • Sliced baguette or pita chips (optional for dipping)

More recipe info

Instructions

Place all cheeses and milk in slow cooker; cover and cook on HIGH 1 hour, whisking occasionally, until hot and thick.

Chop tomato (1 cup) and basil. Place slow cooker on WARM. Stir pesto into cheese mixture until combined; sprinkle with tomatoes, basil, salt, and pepper, then drizzle with balsamic glaze. Serve dip with sliced baguette or pita chips, if desired.

Nutritional Information

CALORIES 250kcal; FAT 20g; SAT FAT 12g; TRANS FAT 0g; CHOL60mg; SODIUM 430mg; CARB 9g; FIBER 1g; SUGARS 6g; PROTEIN 10g; CALC 20%; VIT A 0%; VIT C 0%; IRON 0%

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