Asiago Cheese Dip

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Rock Bottom Brewery`s chef Domingo Maceda combines sun dried tomatoes, mushrooms, and green onions with nutty Asiago cheese for a rich spread that complements bread or crackers-perfect for pre-game partying or posh entertaining.

4 oz. sun dried tomatoes
4 oz. chopped green onions
4 oz. medium mushrooms, thinly sliced
6 oz. shredded Asiago cheese
3 oz. cream cheese
1 qt. sour cream
1 1/5 C. mayonnaise

Place sun dried tomatoes in a bowl and cover with hot water. Soak until completely soft (about 4 hours) and julienne. Combine tomatoes, green onions, mushrooms, and cheese. In a separate bowl, combine sour cream, mayonnaise, and cream cheese. Combine all ingredients and place in a double broiler. Stir occasionally until cheese melts. Serve as a warm spread with crackers or bread.


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