Blue cheese amps up the flavor for a little twist on the traditional artichoke appetizer. The dip holds up well for about two hours after the cook time. Serve with pita chips or toasted baguette slices.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
20 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add garlic; sauté 1 minute. Remove from heat.

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  • Place onion mixture in a 2 1/2-quart electric slow cooker. Add blue cheese and remaining ingredients; stir until blended. Cover and cook on LOW for 2 hours or until cheese melts and mixture is thoroughly heated, stirring occasionally.

  • Ingredient Tip: If you really love blue cheese, then pull out all the stops and choose Gorgonzola for this dip. Among blues, Gorgonzola is moist, creamy, savory, earthy, and slightly spicier than its relatives. However, any blue will do.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

76 calories; fat 3.3g; saturated fat 1.9g; mono fat 0.7g; poly fat 0.1g; protein 4.8g; carbohydrates 7.7g; fiber 3.7g; cholesterol 12mg; iron 0.3mg; sodium 188mg; calcium 99mg.
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