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Popular in Food

Asiago Cheese Dip

Although Asiago cheese originally hails from Italy, American cheese makers have perfected their own versions, which are widely available. Try it in this dip. You'll love the way it stays warm in a slow cooker during a party.

3.5 by 2 people
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  • Makes: 52 servings
  • Serving Size: 2 tablespoon
  • Prep: 25 mins
  • Cook: 3 hrs to 4 hrs (low) or 1 1/2 to 2 hours (high)

Asiago Cheese Dip



  1. In a small saucepan bring broth to boiling. Remove from heat. Add 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, Asiago cheese, mayonnaise, mushrooms, the 1 cup green onions, and the cream cheese. Stir in 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.
  4. Stir well before serving. Sprinkle dip with additional green onions and serve with toasted bread slices. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.

From the Test Kitchen


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.


To toast bread slices, preheat broiler. Place bread slices on a large baking sheet. Broil 3 to 4 inches from heat for 2 to 3 minutes or until toasted, turning once.

Nutrition Facts (Asiago Cheese Dip)

    Per serving:
  • 65 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 140 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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