Slow-Cooker Scallop and Fontina Dip with Crispy Prosciutto Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality Fontina that is freshly shredded rather than pre-shredded varieties, which often contain anti-caking agents that can interfere with the smoothness of the dip. If the dip appears too thick after the cooking cycle, stir in a splash of warm heavy cream to adjust the consistency to your preference.

Experiment with the type of bread served alongside the dip. While garlic ciabatta is recommended for its sturdy texture and flavor, plain toasted baguette slices or even fresh vegetable crudités like celery or bell pepper strips can offer a refreshing alternative.

Always serve the dip in the ceramic insert to maintain heat for as long as possible during the meal.

Variations

• Spicy Scallop Dip: Add a tablespoon of finely diced jalapeños or a pinch of red pepper flakes into the slow cooker to provide a gentle heat that cuts through the rich, creamy cheese base.
• Herb-Infused Version: Incorporate a tablespoon of fresh thyme or chives during the final stage of cooking to add an earthy, aromatic layer that complements the sweetness of the scallops.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently on the stovetop over low heat, stirring constantly until warmed through.

Transfer any leftovers to an airtight container once cooled to room temperature, ensuring they do not sit out for more than 2 hours. Store in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop over low heat, stirring constantly to prevent the cheese from separating.

The dip can be prepared partially ahead of time by searing the scallops and shredding the cheeses. Keep these components in separate containers in the refrigerator until you are ready to combine them in the slow cooker.

This shortens the active prep time on the day of your event, allowing you to focus on the final assembly and garnish.

Serving ideas

Serve this dip directly from the slow cooker set to its lowest warming setting to keep the cheese molten throughout the evening.

Place the ciabatta crisps in a separate basket or bowl nearby to prevent them from becoming soggy. This setup encourages guests to help themselves while keeping the main dish at a perfect serving temperature.

Consider pairing this appetizer with a crisp, dry white wine that can stand up to the richness of the Fontina and the sweetness of the scallops.

The acidity of the wine will help cleanse the palate between bites, making each taste of the dip just as enjoyable as the first. Ensure there are plenty of napkins available for this indulgent dish.

Frequently asked questions

Recipe card

Slow-Cooker Scallop and Fontina Dip with Crispy Prosciutto

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 8

Ingredients

• 1 lb sea scallops, quartered and pan-seared
• 1 cup prosciutto di Parma, shattered and crispy
• 16 oz cream cheese
• 2 1/2 cups shredded Fontina and Asiago cheese
• 6 cloves roasted garlic
• Fresh parsley, for serving
• Extra prosciutto, for serving

Instructions

1. Begin by searing the sea scallops in a hot skillet until golden brown. Once seared, place the quartered scallops into the ceramic Crockpot insert along with the cream cheese, shredded Fontina and Asiago cheese, and the roasted garlic cloves.
2. Cover the Crockpot and set it to the LOW heat setting. Allow the mixture to cook for 90 minutes. During this time, the cheeses will melt into a rich, buttery garlic-herb emulsion while the flavors of the scallops and roasted garlic meld together perfectly.
3. Once the dip is fully melted and bubbling, stir in half of the shattered crispy prosciutto. Remove the insert from the heat, top with fresh chopped parsley and the remaining crispy prosciutto, then serve immediately while warm with toasted garlic ciabatta crisps.

Contains: milk, fish, gluten, mollusks

Estimated nutrition per serving

Calories

380

Protein

22 g

Carbohydrates

5 g

Fat

30 g

Fiber

0.5 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.