Easy Appetizer Idea: Asiago Cheese Dip with Sun-Dried Tomatoes

Every few weeks, my husband heads to the specialty cheese counter at our local grocery store and chooses something new to add to a weekend appetizer or dinner.  We have been doing a lot of cooking with Asiago cheese lately--and have discovered that the whole family loves a warm Asiago cheese dip.  After some trial, error and tweaking--this is our latest favorite Saturday night appetizer:  Asiago Cheese and Sun-Dried Tomato Dip.
 

Ingredients for our Asiago Cheese & Sun-Dried Tomato Dip
3/4 c. Asiago cheese, shredded
3 tbsp. Sun-dried Tomatoes (dried, not the oil packed tomatoes)
3/4 c. Hot Water (for soaking the tomatoes)
1/2 c. Mayonnaise
1/2 c. Sour Cream
4 oz. Cream Cheese, softened and cubed
2 tbsp. Green Onions, chopped
1/2 c. Fresh Baby Portobello or Cremini Mushrooms, chopped

Instructions for our Asiago Cheese Dip with Sun-Dried Tomatoes

Preheat the oven.  Preheat the oven to 350F.  You will use an oven safe baking dish--but, there is need to grease or oil it.


Soften the sun-dried tomatoes. Place the sun-dried tomatoes in a bowl--and pour the hot water over them.  Allow them to sit for about 30 minutes to soften.  Remove the tomatoes from the water, drain, and chop.

Combine the ingredients and bake.  Combine the Asiago cheese, the softened tomatoes, the mayonnaise, the sour cream, the cream cheese, the green onions and the chopped mushrooms in an oven safe baking dish.  Bake uncovered at 350F for 6-10 minutes--stirring after 5 minutes--until the cheeses are well melted and the dip is heated through.

Serve warm.  We serve with Italian bread pita bread, tortilla chips, or raw vegetables for dipping.  If the dip cools, simply reheat for 30 seconds in the microwave and stir.

Microwave Method: I rarely use the microwave--but, if you prefer to microwave rather than bake the dip--simply place the ingredients in a microwave safe dish and microwave (uncovered) on high for about 3 minutes--stirring every minute--until the cheeses are melted.

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