Subj : BH&G 2454
To   : All
From : Dave Drum
Date : Mon Apr 19 2021 17:01:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asiago Cheese Dip
 Categories: Dips, Cheese, Dairy, Mushrooms, Vegetables
      Yield: 7 Servings
 
      1 c  Chicken broth or water
      4 oz Dried tomatoes; (NOT
           - oil-packed)
     32 oz Dairy sour cream
  1 1/2 c  Fine shredded Asiago cheese
  1 1/4 c  Mayonnaise
      8 oz Pkg cream cheese; cut up
      1 c  Sliced fresh mushrooms
           +=OR=+
      1 oz Rehydrated dried mushrooms
      1 c  Thinly sliced green onions
           Thin sliced green onions;
           - garnish
           Baguette-style French bread
           - slices; topped w/fine
           - shredded Asiago cheese,
           - toasted
 
  In a small saucepan, bring broth to boiling. Remove from
  heat. Add dried tomatoes; cover and let stand for 5
  minutes. Drain, discarding liquid. Chop tomatoes (you
  should have about 1-1/4 cups).
  
  Meanwhile, in a 3 1/2 or 4 quart slow cooker, combine sour
  cream, the 1-1/2 cups Asiago cheese, the mayonnaise, cream
  cheese, mushrooms, and the 1 cup green onions. Stir in
  chopped tomatoes.
  
  Cover and cook on low-heat setting for 3 to 4 hours or on
  high-heat setting for 1 1/2 to 2 hours. Stir well before
  serving. If desired, keep warm in the slow cooker on
  low-heat setting for up to 2 hours. Sprinkle dip with
  additional green onions and serve with toasted
  cheese-topped baguette slices.
  
  Makes 7 cups.
  
  TEST KITCHEN TIP: To rehydrate dried mushrooms, place the
  dried mushrooms in a small bowl. Add enough boiling water
  to cover; let stand for 30 minutes. Drain mushrooms,
  squeezing out any excess liquid. Coarsely chop mushrooms.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I've known what it is to be hungry, but always went right to a restaurant.

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