Makes 8 (3-tablespoon) servings
|2||cups (8 ounces) shredded mild or sharp Cheddar cheese|
|3/4||cup reduced-fat (2%) milk|
|1/2||cup (2 ounces) crumbled blue cheese|
|1||package (3 ounces) cream cheese, cut into cubes|
|1/4||cup finely chopped onion|
|1||tablespoon all-purpose flour|
|1||tablespoon margarine or butter|
|2||cloves garlic, minced|
|4||to 6 drops hot pepper sauce|
|1/8||teaspoon ground red pepper|
|Breadsticks and assorted fresh vegetables|
- Combine all ingredients except breadsticks and vegetables in slow cooker. Cover; cook on LOW 2 to 2-1/2 hours, stirring once or twice, until cheese is melted and smooth.
- Increase heat to HIGH. Cook 1 to 1-1/2 hours or until heated through. Serve with breadsticks and fresh vegetables for dipping.
To reduce the total fat in this recipe by an even greater amount, use reduced-fat versions of Cheddar and cream cheeses.
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