Asiago Cheese Dip
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions sliced
1/4 cup mushrooms sliced
Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice
green onions. Rinse and slice mushrooms. Squeeze all the water out
of the tomatoes, then julienne into fine strips. Combine all
ingredients except tomatoes, then add the sun-dried tomatoes.
Place into oven-proof container. Top with
remaining 1 tbsp of Asiago cheese and bake at 350° F. for about 15
minutes or until bubbly.
Serve immediately with toasted bread or bagel
chips. Makes 3 1/4 cups |