Recipe by Dib's
This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds.
Top Review by rsarahl
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.
- 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 See How It's Made
- 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.