Slow Cooker Broccoli and Cheese Dip

• 1 Tablespoon Olive Oil
• 1 Medium Sized Yellow Onion, Chopped
• 6 cups Fresh Broccoli Florets, Chopped
• 1 can (10 3/4 Oz. Size) Condensed Broccoli Cheese Soup
• 1/2 cups Low Fat Milk
• 1/2 cups Low Fat Sour Cream
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Garlic Powder
• 1 teaspoon Chopped Basil
• 1 cup Shredded Cheddar Cheese
• Black Pepper
• Chopped Fresh Parsley For Garnish
• Toasts Or Tortilla Chips, To Serve

1. In a large saute pan, heat the oil over medium-high heat.
2. Add the onion and cook 45 minutes or until tender.
3. Add the broccoli to the pan and cook an additional 45 minutes.
4. Transfer the veggies to slow cooker.
5. Stir in the soup, milk, sour cream, Worcestershire sauce, garlic powder, chopped basil, cheese and a dash of black pepper until thoroughly combined.
6. Cook the dip on low for 23 hours or until broccoli is tender and cheese is melted.
7. The dip may be set to the warm/low position of your slow cooker until you serve it.
8. Top with additional black pepper and fresh parsley.
9. Best served warm with toasts or tortilla chips.

olive oil, onion, fresh broccoli, broccoli cheese, low fat milk, low fat sour cream, worcestershire sauce, garlic, basil, cheddar cheese, black pepper, parsley, tortilla chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/slow-cooker-broccoli-and-cheese-dip/ (may not work)