Asiago Cheese Dip
Get ready -- this slow cooker cheese dip is the ultimate appetizer. For an extra cheesy treat, serve this slow cooker dip with toasted cheese-topped baguette slices.
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Asiago Cheese Dip
Directions
- 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. 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.
Test Kitchen Tip:
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:
- 196 kcal ,
- 19 g fat
- (8 g sat. fat ,
- 29 mg chol. ,
- 269 mg sodium ,
- 4 g carb. ,
- 1 g fiber ,
- 4 g pro.
Recipe Collections
Reviews (1)
Robin Santschi
1978 Days Ago
Marinate left over chicken in hot sauce -(shredded or finely chopped) and add it to this dip. It's incredible and really makes a wow with your guests