Rock Bottom Restaurant & Brewery Asiago Cheese Dip
Makes 2 quarts
1 cup sun-dried tomatoes, dried (not packed in oil)
2 ½ cups sour cream
2 ½ cups mayonnaise
1 cup Asiago cheese, grated
¼ lb. mushrooms, sliced
2 ½ cups green onions, sliced
Top garnish:
1 Tbsp Asiago cheese, grated
1 tsp green onions, sliced
Place sun-dried tomatoes in hot water for 30 minutes. After 30 minutes, squeeze all water out of tomatoes by hand. Cut into ¼” strips.
In mixer with paddle attachment, place mayonnaise and sour cream. Mix for three minutes.
Place Asiago cheese and mushrooms in mixer. Mix for one minute. Fold in sun-dried tomatoes.
Place in microwave safe container and heat for 30 seconds. Stir and heat for 20 seconds or until warm. Remove from microwave and place in ovenproof serving bowl.Sprinkle grated Asiago evenly on top of dip. Place under broiler until cheese is golden brown. Garnish top with green onions.
Serve with toasted beer bread.
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