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Asiago and Sun-Dried Tomato Dip
Asiago and Sun-Dried Tomato Dip
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Prep Time:
15 minutes
Total Time:
35 minutes
Savor a creamy dip enriched with tangy sour cream, two cheeses, and the bold essence of sun-dried tomatoes.
Ingredients:
  • 1/3 cup sun-dried tomatoes (not in oil)
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup finely shredded Asiago cheese (4 ounces)
  • 8 medium green onions, thinly sliced (1/2 cup)
  • 1 cup chopped mushrooms (3 ounces)
  • 1 1/2 cups sour cream
  • 13 dozen assorted crackers
Instructions:
  • Combine the juicy tomatoes with water and allow them to mingle for 10 minutes. Afterward, drain well and proceed to chop them up finely.
  • Cook the chopped tomatoes and all other ingredients except crackers in a 2-quart saucepan over medium-low heat, stirring often, until the cream cheese has melted.
  • 1. Grease the 1 1/2-quart slow cooker with cooking spray. Add the tomato mixture. Serve the dip with crackers. Keep warm on Low heat for up to 2 hours. Stir occasionally to prevent scorching.

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