Asiago and Sun-Dried Tomato Dip

Sun-dried tomatoes add a smoky flavor to a rich dip prepared with sour cream and two types of cheese.

  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 40

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
  • 1 Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Iron
    4%;
    Exchanges:
    2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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