Walnut Brewery Asiago Cheese Dip

Total Time
Prep 15 mins
Cook 15 mins

This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds.


  1. Reconstitute sun-dried tomatoes in hot water.
  2. Clean, rinse and slice green onions and mushrooms.
  3. Squeeze all the water out of the tomatoes, then julieene into fine strips.
  4. Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
  5. Place into an oven-proof container.
  6. Top with remaining 1 T. of Asiago cheese.
  7. Bake at 350 for about 15 minutes or until bubbly.
  8. Serve immediately with toasted beer bread.
Most Helpful

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.

rsarahl April 07, 2003

Wonderful :) I like to spread it on thin, lightly toasted slices if freshly baked beer bread. MMMM! Thanks for sharing!

papaya1703 December 24, 2009

Finally someone got the EXACT recipe! Other copycats have Jalapeno Peppers and other things.. it ISN'T correct. This is so easy, tastes fancy and is awesome for a party!

Amberngriffinco March 10, 2009