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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Unable to locate a desired fondue recipe that would focus on asiago cheese, as opposed to a combination of cheeses, I decided to use the dip recipe with some modifications. It turned out wonderfully, and it was so easy, so here is what I ended up making. I used light versions of the cream cheese and sour cream with success. Ingredients:
3 ounces cream cheese, softened |
3/4 cup sour cream |
1/2 cup asiago cheese, shredded |
1/8 teaspoon paprika |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
ground black pepper, to taste |
3 tablespoons sun-dried tomatoes, chopped (reconstituted, if not packed in oil) |
Directions:
1. Combine cream cheese, sour cream, and asiago cheese in a microwave-safe bowl (or you can do this over the stovetop, as you prefer - melt down the cheeses and mix well).
2. Heat for 1 minute in microwave, remove, and stir well. Repeat until the cheeses have melted down and the mixture is well combined, about 3 minutes.
3. Add paprika, garlic powder, onion powder, black pepper, and sun-dried tomatoes, and mix well.
4. Serve in a mini crockpot set on warm, or in a fondue dish over a lit candle, to keep warm. Excellent with bread cubes, veggies, and baked potato wedges!
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