Gruyère-Bacon Dip

Gruyère-Bacon Dip

Ingredients:

1/2 cup chopped onion

Cooking spray

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


Directions:

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.

Squash Casserole

Squash Casserole

Ingredients:

4 pounds yellow squash, sliced

1 large sweet onion, finely chopped

1 cup (4 oz.) freshly shredded Cheddar cheese

1 cup mayonnaise

2 tablespoons chopped fresh basil

1 teaspoon garlic salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

2 cups soft, fresh breadcrumbs, divided

1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided

2 tablespoons butter, melted

1/2 cup crushed French fried onions


Directions:

Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

Combine squash mixture, freshly shredded Cheddar cheese, next
ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

Bake at 350° for 35 to 40 minutes or until set.