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© Meredith Corporation. All rights reserved. Used with permission.
(3 cups dip)
In a 2-quart slow cooker, combine onions, broth, white wine, butter, garlic and black pepper. Cover and cook on Low 6 to 7 hours or on High 3 to 3 1/2 hours. If using high-heat setting, turn cooker to Low 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.