Serve this dip with assorted vegetable dippers. It's also tasty as a condiment spread on turkey burgers.
1/2 cup chopped onion
4 ounces shredded Gruyère cheese (about 1 cup)
1/2 cup canola mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1 (8-ounce) block fat-free cream cheese, softened
2 tablespoons chopped green onions
4 center-cut bacon slices, cooked and crumbled
How to Make It
Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray. Add cheese and next 5 ingredients (through cream cheese). Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes. Top with green onions and bacon.
I fixed this for a wine-tasting party. I had three other hot dips. This was clearly the favorite - the slow cooker was entirely cleaned out. I followed the instructions pretty carefully. The bacon and green onions, I think, attracted attention just by their appealing aroma.