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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This came from CL, a family favorite as a warm dip. I get my sun-dried tomato sprinkles from Trader Joes. Asiago has good, strong flavor so I wouldn't suggest substituting parmesan. Can be made ahead and cooked when ready. Clarification: put 1/3 cup cheese in the dip and then 1 T on top when cooking-I couldn't get the computer to list it correctly. Ingredients:
1 cup light mayonnaise |
1/2 cup green onion, thinly sliced |
1/3 cup asiago cheese, grated, plus |
1 tablespoon asiago cheese (or parmesan) |
1/4 cup mushroom, diced (1/4 cup) |
1/4 cup sun-dried tomato, flakes (very small pieces) |
8 ounces low-fat sour cream |
32 slices french baguettes, toasted |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a bowl; spoon into a 1 quart casserole.
3. Sprinkle with 1 tablespoon cheese.
4. Bake at 350 degrees for 30 minutes or until bubbly.
5. Serve with toasted bread.
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