Serves 6 to 8


  • 8 ounces cream cheese, softened
  • 6 garlic cloves, chopped
  • 1 tsp. fresh lemon juice (approximately 1/2 lemon)
  • 8 ounces goat cheese
  • 2 cups cherry tomatoes, sliced in half
  • 1/8 tsp. kosher salt
  • 1/8 tsp. ground black pepper


    Use a 4- or 6-quart slow cooker with an oven-safe dish inserted. Spray the baking dish with cooking spray and place it into the slow cooker. In a small mixing bowl, combine the cream cheese, garlic and lemon juice. Spread half of the cheese mixture into the prepared baking dish. Pinch the goat cheese into 1/2-inch pieces and sprinkle on top of the cream-cheese mixture. Place half of the tomato pieces on top of the goat cheese, and layer on the rest of the cream-cheese mixture. Top with the remaining tomato pieces, and sprinkle the salt and pepper on top. Cover and cook on low for 3 to 4 hours, or on high for about 2 hours. The dip is finished when it is hot and bubbly and the tomato skins have wilted. Serve with crackers or bagel chips.

    Excerpted from Five Ingredients Or Less Slow Cooker Cookbook, © 2015 by Stephanie O'Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Tara Donne.

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