Asiago and Sun-Dried Tomato Dip

 

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

• 1 Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
• 2 Heat chopped tomatoes and remaining ingredients except crackers in 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
• 3 Spray inside of 1 1/2-quart slow cooker with cooking spray. Transfer tomato mixture to slow cooker. Serve dip with crackers. Dip will hold on Low heat setting up to 2 hours. Scrape down side of cooker with rubber spatula occasionally to help prevent edge of dip from scorching.