Asiago Cheese Dip


  • 1 cup chicken broth or water
  • 4 oz dried tomatoes (not oil-packed)
  • 4 8-oz cartons dairy sour cream
  • 1 ¼ cups mayonnaise
  • ½ of an 8-oz pkg cream cheese, cup up
  • 1 cup sliced fresh mushrooms
  • 1 cup thinly sliced green onions
  • 6 oz shredded asiago cheese (1 ½ cups)
  • Thinly sliced green onions
  • Toasted baguette slices


In a medium saucepan bring the chicken broth or water to boiling. Remove from heat and add the dried tomatoes. Cover and let stand for 5 minutes. Drain, discard the liquid, and chop the tomatoes (about 1 ¼ cups). Meanwhile, in a 3 ½ to 4 qt slow cooker combine the sour cream, mayonnaise, cream cheese, mushrooms, 1 cup green onions, and asiago cheese. Stir in the chopped tomatoes. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 ½ to 2 hours. Stir before serving and sprinkle with additional green onions. Keep warm on low-heat setting for 1 to 2 hours. Serve warm with toasted baguette slices.

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