Asiago Cheese Dip

Asiago Cheese Dip Enlarge Image
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43 users rated this recipe an average rating of 3.5
Yields:
7 cups
Prep:
25 mins
Cook:
3 hrs (low) or 1-1/2 hours (high)
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Asiago Cheese Dip

Ingredients
1
cup chicken broth or water
4
ounces dried tomatoes (not oil-packed)
2
16 ounce carton dairy sour cream
1 1/2
cups finely shredded Asiago cheese (6 ounces)
1 1/4
cups mayonnaise
1/2
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

Directions

  1. 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).
  2. 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.
  3. 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. Makes 7 cups.

From the Test Kitchen

Test Kitchen Tip:

To rehydrate dried mushrooms, place the dried mushrooms in a small bowl. Add enough boiling water to cover; let stand for 30 minutes. Drain mushrooms, squeezing out any excess liquid. Coarsely chop mushrooms.

Nutrition Facts per 1/4 cup dip:

196 cal., 19 g total fat (8 g sat. fat), 29 mg chol., 269 mg sodium, 4 g carb., 1 g dietary fiber, 4 g protein.

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