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Rock Bottom Brewery Asiago Cheese Dip

4 T. sun-dried tomatoes, reconstituted in hot water
1 C. mayonnaise
1 C. sour cream
1/2 C. shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 C. green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 C. mushrooms (rinsed and sliced into 1/4-inch pieces)

Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor.

Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns.

Makes 3 cups.


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