Asiago Cheese Dip
This is the most awesome recipe I've come across in ages!
2 cups mayo (non-fat if you prefer)
2 cups sour cream (low-fat if you prefer)
1 cup shredded asaigo cheese
6 tbls shredded asaigo cheese
1/2 cup chopped sundried tomatoes (jar in oil)
1/2 cup callion, sliced
4 tsp chopped garlic, divided in half
2 cups sliced musrhooms (buttons, portabello, shitake, oyster)
2-4 chicken breast (optional. this will make it more like a casserole and less like a dip)
1. Preheat oven to 350. Spray casserole dish with cooking spray.
2. Cook chicken, then chop into cubes (this step is optional)
3. Saute mushrooms in butter with 2 tsp garlic. Drain mushrooms if needed.
4. Mix together mayo, sour cream, 1 cup shredded cheese, scallions and mushrooms
5. Fold in sundried tomatoes and remaining garlic
6. Transfer mixture to casserole dish. Use the remaining cheese to top the dip.
7. Bake for 15-20 minutes or until bubbly
Serve with french bread or pita chips.
2 cups mayo (non-fat if you prefer)
2 cups sour cream (low-fat if you prefer)
1 cup shredded asaigo cheese
6 tbls shredded asaigo cheese
1/2 cup chopped sundried tomatoes (jar in oil)
1/2 cup callion, sliced
4 tsp chopped garlic, divided in half
2 cups sliced musrhooms (buttons, portabello, shitake, oyster)
2-4 chicken breast (optional. this will make it more like a casserole and less like a dip)
1. Preheat oven to 350. Spray casserole dish with cooking spray.
2. Cook chicken, then chop into cubes (this step is optional)
3. Saute mushrooms in butter with 2 tsp garlic. Drain mushrooms if needed.
4. Mix together mayo, sour cream, 1 cup shredded cheese, scallions and mushrooms
5. Fold in sundried tomatoes and remaining garlic
6. Transfer mixture to casserole dish. Use the remaining cheese to top the dip.
7. Bake for 15-20 minutes or until bubbly
Serve with french bread or pita chips.