Asiago and Sun-Dried Tomato Dip

(1)
  1 reviews
  • 15 min prep time
  • 35 min total time
  • 8 ingredients
  • 40 servings

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

Directions

  1. 1 Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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