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Rock Bottom Brewery Asiago Cheese Dip Recipe
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Rock Bottom Brewery Asiago Cheese Dip Recipe

Make our Rock Bottom Brewery Asiago Cheese Dip Recipe at home for your next party. Your guests will love this spicy, gooey dip.
Prep Time20 minutes
Active Time10 minutes
Course: Appetizer, Dip
Cuisine: American
Keyword: Rock Bottom Brewery

Ingredients

  • 4 tablespoons Sun-Dried Tomatoes, reconstituted in hot water for 30 minutes
  • 1 cup Mayonnaise (We always choose Duke's)
  • 1 cup Sour Cream
  • 1/2 cup shredded Asiago Cheese
  • 1 Green Onion sliced 1/4-inch, reserve a few pieces to sprinkle over top
  • 1/4 cup Mushrooms
  • 1/4 cup shredded Asiago Cheese to spread over top

Instructions

  • Remove tomatoes from water. Discard water.
  • Squeeze as much water out of tomatoes as you can.
  • Slice tomatoes into fine strips. Set aside on a paper towel-covered plate to absorb the rest of the water.
  • Clean mushrooms and slice into 1/4-inch pieces.
  • Add mayonnaise, sour cream 1/2 cup Asiago Cheese, green onion (except those few pieces reserved for garnishing) and mushrooms in food processor. Blend well at low speed.
  • Pour mixture into a mixing bowl.
  • Add tomatoes. Gently mix, by hand, until mixed well.
  • Spoon mixture into a microwave and oven-safe serving dish. Store, covered, in the refrigerator, until ready to serve.
  • When ready to serve, preheat broiler.
  • Place dish in microwave and heat through.
  • Carefully remove from microwave (dish will be hot).
  • Sprinkle with 1/4 cup Asiago cheese.
  • Put under the broiler and heat until cheese topping melts and browns.
  • Carefully remove from oven (dish will be very hot).
  • Serve hot (Be sure to warn your guests that it is very hot!) with toast points, pitas and other dippers.

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