Slow Cooker Warm Cheddar and Olive Dip

Sliced salty olives are a nice contrast to the smooth cheese dip. Assemble it in 10 minutes, then simply heat in a slow cooker!


20 servings (2 tablespoons dip and 2 slices bread each)


1 (8 ounce) container sharp Cheddar cold-pack cheese food
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup salad sliced Spanish olives
1 (10 ounce) loaf French baguette bread, cut into 40 slices


In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on HIGH 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.

Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.

Additional Information

If dip becomes too thick, stir in milk, 1 tablespoon at a time.

Nutritional Information

1 Serving: Calories 130 (Calories from Fat 70); Total Fat 8 g (Saturated Fat 4 1/2 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 290 mg; Total Carbohydrate 9 g (Dietary Fiber 0 g, Sugars 2 g); Protein 5 g

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