Sun-dried tomatoes add a smoky flavor to a rich dip prepared with sour cream and two types of cheese.
cup sun-dried tomatoes (not in oil)
cup boiling water
package (8 ounces) cream cheese, softened
cup finely shredded Asiago cheese (4 ounces)
medium green onions, thinly sliced (1/2 cup)
cup chopped mushrooms (3 ounces)
cups sour cream
dozen assorted crackers
Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
Heat chopped tomatoes and remaining ingredients except crackers in 2-quart
saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
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.
Instead of crackers, assorted raw vegetables such as Belgian endive, cherry tomatoes and snap pea pods.
Because of the richness of the cheeses, the dip may start to separate, and little puddles could appear on the surface. You'll need to stir the dip occasionally, and it
will look as good as new.
Asiago is a semifirm Italian cheese with a rich, nutty flavor. It's made from whole or part-skim milk and comes in small wheels with glossy rinds. You can purchase it in
wrapped precut wedges or preshredded.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.