Grilled Cheese Dippers

Wow your guests with this new way to enjoy the classic soup ’n’ sandwich duo— just dunk crispy grilled cheese roll-ups in an easy fromscratch creamy tomato dip

3 Tbs. butter

1 medium onion, diced

1 clove garlic, minced

1 (28 oz.) can crushed tomatoes

3 cups low-sodium chicken or vegetable broth

Kosher salt

Freshly ground pepper

1⁄ cup heavy cream 4

Thinly sliced fresh basil, for garnish

8 slices white bread, crusts removed

8 slices Cheddar cheese

In large pot over medium heat, melt 1 Tbs. butter. Add onion; cook until beginning to soften, 2–3 min. Stir in garlic; cook until fragrant, 1 min. Add tomatoes and broth; season with salt and pepper. Bring to a boil; reduce heat and simmer 15 min. Stir in cream; top with basil.

Using rolling pin, roll bread into flat 1⁄4"- thick squares.

Place 1 slice cheese on each piece of bread; tightly roll up. In large nonstick skillet over medium heat, melt 1 Tbs. butter. Working in batches, add dippers to skillet, seam side down; cook until bread is golden and cheese is melted, about 3 min., turning often. Wipe skillet clean with paper towel; add remaining butter before next batch of dippers. Serve with tomato dip.

Servings: 4. Kitchen time: 30 min. Total time: 45 min.

Calories: 468 Protein: 20g Fat: 31g (18g. sat.) Chol.: 81mg Carbs.: 33g Sodium: 885 mg Fiber: 5g Sugar: 12g