Walnut Brewery Asiago Cheese Dip
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1⁄2 cup shredded asiago cheese
- 1 teaspoon shredded asiago cheese
- 1⁄4 cup julienned sun-dried tomato
- 1⁄4 cup green onion, sliced
- 1⁄4 cup mushroom, sliced
directions
- Reconstitute sun-dried tomatoes in hot water.
- Clean, rinse and slice green onions and mushrooms.
- Squeeze all the water out of the tomatoes, then julieene into fine strips.
- Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
- Place into an oven-proof container.
- Top with remaining 1 T. of Asiago cheese.
- Bake at 350 for about 15 minutes or until bubbly.
- Serve immediately with toasted beer bread.
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Reviews
-
Delicious... this warm asiago dip is well rounded with the mellow green and tangy bite of sundried tomato. I used portobello mushroom and really enjoyed the woodsy flavor with the other components of the dip. I did find it hard to julienne the plumped sundried tomatoes, so they were really rather roughly done. I might try zipping the plumped tomato and the mushroom in the food processor to make this step of the prep easier next time. I baked the dip in 2 ramekins and it was easy to serve on the table. I did use the little bit of leftover dip on a baked potato for lunch and it was yummy topped off with a sprinkling of raw green onion.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois