Warm French Onion Dip with French Bread Crostini

It's guaranteed to please a crowd, but this slow cooker dip will be a hit with or without a party!

  • prep time 30 min
  • total time 12 hr 30 min
  • ingredients 6
  • servings 10



cans (11 oz each) Pillsbury™ refrigerated crusty French loaf
Cooking spray


cans (10.5 oz each) condensed French onion soup
packages (8 oz each) cream cheese, cut into 1-inch cubes
1 1/2
cups shredded Gruyère cheese (12 oz)
green onion
  • 1 Bake French loaf as directed on can. Remove from cookie sheet to cooling rack. Let stand at room temperature at least 12 hours or overnight until dry and crusty.
  • 2 When ready to serve, heat oven to 375°F. Cut bread into thin slices; place on ungreased cookie sheet. Spray both sides of each slice with cooking spray.
  • 3 Bake 10 minutes or until lightly browned and crisp.
  • 4 While crostini are baking, place fine mesh strainer over medium bowl. Pour soup into strainer to strain out onions. Put onions in 2-quart saucepan. Reserve broth for another use (see Tips).
  • 5 To onions in saucepan, add cream cheese; cook over medium-low heat, stirring occasionally, until cheese is melted. Add Gruyère cheese; cook and stir over low heat until cheese is melted. Pour dip into warming dish or small slow cooker. Garnish with green onion. Serve warm dip with warm crostini.
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