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Prep 15min
Total35min
Servings40
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Calories from Fat
70
Total Fat
8g
Saturated Fat
4g
Cholesterol
15mg
Sodium
190mg
Total Carbohydrate
9g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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