Ingredients

The following ingredients have 10 Servings
  • 3 tablespoons butter
  • 3 large Videla onions (diced)
  • 1/2 teaspoon sea salt
  • 2 tablespoons brown sugar
  • 8 oz whipped cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup + 1/4 cup shredded asiago cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • Toasted bread (sliced veggies and potato chips for serving, optional)

Instruction

  • Melt butter in large skillet over medium high heat
  • Add onions and stir to coat evenly with butter
  • Let the onions cook for about 4-6 minutes until they start to soften, stirring occasionally
  • Sprinkle with salt and brown sugar and stir until evenly coated
  • Let onions continue to cook for another 10-15 minutes, stirring only every few minutes until golden brown and caramelized
  • Remove from heat and stir in cream cheese, mayonnaise, sour cream, cheddar cheese, 1/2 cup asiago cheese, and dried herbs
  • Spray Crock-Pot® Slow Cooker with nonstick cooking spray and transfer dip
  • Cover and cook on high for 1-2 hours for low for 2-4 until heated through and bubbly
  • Stir again until cheese is smooth
  • Optional: Add another 1/4 cup of asiago cheese to top off dip and transfer to oven (preheated to 400 degrees) for 5-8 minutes until brown and bubbly on top