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Friday, January 29, 2010

Asiago Cheese Dip

I'm going to a Super Bowl party at my brother-in-laws so I thought I would look for a new recipe. I love anything with Asiago Cheese so I thought this dip could be a real winner. Of course I found it over at Better Homes and Gardens.

1 cup chicken broth or water
4 ounces dried tomatoes (not oil-packed)
2 16-ounce cartons dairy sour cream
1 1/2 cups finely shredded Asiago cheese (6 ounces)
1 1/4 cups mayonnaise
1/2 of an 8-ounce package cream cheese, cut up
1 cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
1 cup thinly sliced green onions
Thinly sliced green onions
Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted

In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1 1/4 cups).

Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine sour cream, the 1 1/2 cups Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green onions. Stir in chopped tomatoes.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with toasted cheese-topped baguette slices.


Catherine said...

This sounds really good Tammy! Will be making this soon for guests!

Chris said...

and how many calories . . . ? heeheehee. Sounds delicious tho!

jenn said...

That sounds yummy!

siteseer said...

I love the little toasted breads that you're going to serve with it yum