Blue Cheese-Artichoke Dip

Blue Cheese-Artichoke Dip

Ingredients:

1 cup chopped onion

3/4 cup chopped red bell pepper

1 garlic clove, minced

4 ounces blue cheese, crumbled (about 1 cup)

1/4 teaspoon freshly ground black pepper

2 (14-ounce) cans artichoke hearts, drained and coarsely chopped

1 (8-ounce) block fat-free cream cheese, softened

1 (8-ounce) carton reduced-fat sour cream


Directions:

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.

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.

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.