Toasted Onion Dip - Another Delicious 365 Crockpot Dip

24 servings (about 2 tablespoons each)
6-8 tablespoons dried onion flakes
1 pound reduced-fat cream cheese, room temperature
2/3 cup each: reduced-fat plain yogurt and
mayonnaise 4 small green onions, chopped 3 cloves garlic, minced 1/2 teaspoon beef bouillon crystals 1/2-% cup 2% reduced-fat milk, divided 1-2 teaspoons lemon juice 4-6 drops red pepper sauce Salt and white pepper, to taste Dippers: assorted vegetable relishes, bread sticks
with onion soup

Per Serving:
Calories: 66
% of calories from fat: 60
Fat (gm): 4.5
Saturated fat (gm): 2.0 Cholesterol (mg): 9.5 Sodium (mg): 166 Protein (gm): 2 Carbohydrate (gm): 4.2

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 1.0

1. Cook onion flakes in small skillet over medium to medium-low heat until toasted, 3 to 4 minutes, stirring frequently; remove from heat. Place cream cheese in 11/2-quart crockpot; cover and cook until cheese is melted, about 30 minutes. Mix in yogurt, mayonnaise, green onions, garlic, bouillon, onion flakes, and 1/2 cup milk; cover and cook until hot, 1 to 11/2 hours. Season to taste with lemon juice, pepper sauce, salt, and white pepper; stir in remaining 1/4 cup milk if desired for consistency. Serve with dippers (not included in nutritional data).

The dip can also be served at room temperature.