Asiago Dip

This came from CL, a family favorite as a warm dip. I get my sun-dried tomato sprinkles from Trader Joes. Asiago has good, strong flavor so I wouldn't suggest substituting parmesan. Can be made ahead and cooked when ready. Clarification: put 1/3 cup cheese in the dip and then 1 T on top when cooking--I couldn't get the computer to list it correctly.

• Ready In: 40 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 1  cup light mayonnaise
• 1⁄2 cup green onion, thinly sliced
• 1⁄3 cup asiago cheese, grated, plus
• 1  tablespoon asiago cheese (or parmesan)
• 1⁄4 cup mushroom, diced (1/4 cup)
• 1⁄4 cup sun-dried tomato, flakes (very small pieces)
• 8  ounces low-fat sour cream
• 32  slices French baguettes, toasted

Directions

1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a bowl; spoon into a 1 quart casserole.
3. Sprinkle with 1 tablespoon cheese.
4. Bake at 350 degrees for 30 minutes or until bubbly.
5. Serve with toasted bread.