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