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Slow-Cooker Bacon Caprese Dip

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 10
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Caprese in dip form is just as delicious! This slow-cooker version gets an update thanks to savory bacon.

Cindy Ensley Recipe by Cindy Ensley
June 16, 2014

Ingredients

5
slices bacon
1/3
cup chopped sun-dried tomatoes
2
packages (8 oz each) cream cheese, softened
4
cups shredded mozzarella cheese (16 oz)
1/4
cup grated Parmesan cheese
1/4
cup fresh basil leaves
1/4
cup diced tomatoes
Toasted baguette slices or crackers, as desired

Directions

  • 1 Heat 6-quart slow cooker to Low or Warm heat setting.
  • 2 In 10-inch skillet, cook bacon over medium-high heat until crisp; remove bacon to paper towels and drain, leaving 1 teaspoon drippings in skillet. Once cooled, crumble bacon; add half of the bacon back to skillet, along with sun-dried tomatoes. Cook about 1 minute.
  • 3 Reduce heat; add cream cheese, mozzarella cheese and Parmesan cheese to the still-warm skillet, stirring until cheeses are melted. Scrape cheese mixture into the warmed slow cooker. Cover; keep the dip warm in the slow cooker, and serve within 2 hours.
  • 4 When serving, garnish with ribbons of fresh basil, fresh tomato and the remaining bacon. Serve with toasted baguette slices or crackers.

Expert Tips

If all of the cheese is not completely melted before you add it to the slow cooker, don't worry; it will continue melting as it sits.

The edges of the cheese may brown in the slow cooker as it is kept warm. If you don't mind some crunchy brown cheese bits, no worries. If you do mind, stir the dip often to prevent browning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
376.5
% Daily Value
Total Fat
33.3g
51%
Saturated Fat
18.2g
91%
Cholesterol
101.8mg
34%
Sodium
627.2mg
26%
Total Carbohydrate
4.4g
2%
Dietary Fiber
0.3g
1%
Sugars
2.9g
Protein
15.7g
% Daily Value*:
Vitamin C
2.40%
2%
Calcium
34.40%
34%
Iron
3.10%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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