Caramelized Onion and Swiss Dip

By á-174535

Ingredients

• 4 1/2 cups chopped onions (about 4 large)
• 1/4 cup 50% less sodium beef broth or reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons butter
• 1 large clove garlic, minced
• 1/4 teaspoon black pepper
• 6 ounces reduced-fat cream cheese (Neufchatel), cut up
• 2 cups shredded Swiss cheese (8 ounces)
• 2 tablespoons all-purpose flour
• Smoked paprika or regular paprika (optional)
• Assorted vegetable dippers, such as baby sweet peppers, halved; baby carrots with tops, cut diagonally; zucchini and yellow summer squash, halved lengthwise and sliced diagonally; and/or tiny broccoli florets

Preparation

Step 1

In a 2-quart slow cooker combine onions, broth, white wine, butter, garlic, and black pepper. Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using high-heat setting, turn cooker to low-heat setting. Add cream cheese, stirring until combined.

In a medium bowl toss Swiss cheese with flour. Stir into the mixture in the slow cooker. Cover and cook on low-heat setting 45 minutes to 1 hour more or until all of the cheese is melted and mixture is heated through.

If desired, sprinkle dip with paprika. Serve with assorted dippers.