Lighter Philly Cheesesteak Slow Cooker Dip

This slow cooker Philly cheesesteak dip shows you how to get the ooey-gooey goodness of cheesy dips without the guilt.

The best part about your go to dip is probably the worst part about it too, right? That ooey-gooey creamy goodness. It’s good and delicious for a few minutes, then sits at the bottom of your stomach like a rock. How can you mimic that ooey-gooey creamy goodness, without that rock in your stomach? It’s quite the predicament isn’t it? I bet you’ve tried healthified versions only to find them neither ooey or gooey. Well, throw your previous experiences out the window and choose a few swaps that maintain that ooey-gooeyness without being sickeningly heavy.

For this Philly Cheesesteak dip, I swapped out the cream cheese for Neufchatel cheese. It’s often marketed as 1/3 less fat cream cheese, but it’s just “cream” cheese before more cream is added to make the traditional cream cheese. The other tricks are to go with Greek yogurt instead of sour cream or mayonnaise and to use a lot of delicious veggies (mushrooms, bell peppers and onions for all that Philly Cheesesteak flavor you know and love). To get seven more of my tips for making healthier dips, head over here.

Philly Cheesesteak Slow Cooker Dip

Contributor: Rebecca Clyde

This slow cooker philly cheesesteak dip shows you how to get the ooey-gooey goodness of cheesy dips without the guilt.

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• Author: Rebecca Clyde
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Slow Cooker
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

• 12 oz. Neufchâtel cheese (1 and 1/2 packages)
• 2 cloves garlic, finely chopped
• 2 cups white button mushrooms, finely chopped
• 6 oz. plain Greek yogurt
• 1 whole green bell pepper, finely chopped
• 1/2 lb. extra lean round cut beef, chunked
• 1/2 white onion, finely chopped
• Dash Worcestershire sauce
• 1/2 cup shredded provolone or pepper jack cheese
• 1–2 Tbsp. flour to thicken it up (after cooked)

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Instructions

1. Combine Neufchâtel, garlic, mushrooms, Greek yogurt, bell pepper, beef, onion, and Worcestershire in slow cooker. Sprinkle with shredded cheese. Set on high for 2 and ½ hours, stir occasionally.
2. When meat is cooked through, and vegetables are soft and warm, about 2 hours, remove about ½ cup of the sauce, and pour into a small bowl. Add flour 1 tablespoon at a time, and combine well.
3. Return sauce to dip in the slow cooker. Allow to heat through on high in slow cooker for 30 minutes to thicken. Stir.

Notes

If presentation is important, you can sprinkle cheese over the dip after it’s cooked, and place under the broiler in your oven for 5 minutes, or until perfectly browned.