CHARDONNAY DIP
Equipment
- mini slow cooker {optional}
Ingredients
- 8 oz low fat cream cheese
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 T dry onion soup mix
- 1 medium sweet onion chopped
- 1/2 cup {or more} good quality Chardonnay
- 1 Tbsp butter for baked version
- 1 Tbsp olive oil for baked version
Instructions
Slow Cooker Dip
- Spray the inside of mini slow cooker with cooking oil spray. Add chopped onion, cover and cook on high for 1 hour.
- Add cheeses and soup mix. Cover and cook 45 minutes. Stir and add 1/4 cup wine. Cook another 30 minutes and stir.
- Add more wine until dip is desired consistency and heat through. Serve with celery sticks, tortilla scoop chips, baguette slices or sturdy crackers.
Baked Dip
- Spray a small baking dish with cooking oil spray.
- Saute onion with 1 Tablespoon of butter and 1 Tablespoon olive oil in skillet until onions begin to caramelize
- Put cheeses, onion soup mix, and onion into prepared baking dish. Bake at 350 for 30 minutes, add wine and stir.
- Continue to bake until heated through, adding more wine if necessary. Total baking time 45-60 minutes *more or less depending on desired consistency