Asiago Cheese Dip
A warmed asiago cheese dip, this recipe originated from Rock Bottom Brewery Restaurant. Breweries serve up some good grub!
Servings: 32 servings (about 4 cups total yield, serving size 2 tablespoons)
Ingredients
- ½ cup sun dried tomatoes, dried (see notes below)
- hot water for soaking
- 1½ cups Asiago cheese, shredded
- 1 cup mayonnaise (low fat is fine)
- 1 cup sour cream (low fat is fine)
- ½ cup chopped green onions
- ⅓ cup chopped fresh mushrooms
Instructions
- Soften sun-dried tomatoes in hot water, drain and chop.
- In a medium bowl, combine the tomatoes with the remaining ingredients and mix well.
- Scrape the mixture into a microwave-safe serving dish and carefully warm through in a microwave oven for about 60 to 90 seconds (or until the mixture is about 140°F.) Stir.
- Serve with pita bread or beer bread (sliced and toasted), or with tortilla chips.
Notes
- If preferred, the mixture may also be warmed in a 350 degree oven for about 15 minutes, until desired temperature.
- If preparing this recipe as gluten-free, just be sure to use a brand of mayo that is known to be GF.
- Sun dried tomatoes packed in oil may also be used. Just make sure they are well-drained.
Nutrition
Serving: 1serving | Calories: 85kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 130mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg