Slow-Cooker Warm Cheddar and Olive Dip

Slow-Cooker Warm Cheddar and Olive Dip

Sliced salty olives are a nice contrast to the smooth cheese dip. Assemble it in 10 minutes, then simply heat in a slow cooker!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

20

servings

1
container (8 oz) sharp Cheddar cold-pack cheese food
1
package (8 oz) cream cheese, cut into cubes
1/2
cup milk
1/4
teaspoon garlic powder
1/4
teaspoon pepper
1/2
cup salad sliced Spanish olives
1
loaf (10 oz) French baguette bread, cut into 40 slices
  1. In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on High 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.
  2. Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.
Makes 20 servings (2 tablespoons dip and 2 slices bread each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
If dip becomes too thick, stir in milk, 1 tablespoon at a time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 290mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.