I finally found Asiago cheese! Of course I didn't have the recipe with me
when shopping so I'll have to go back to the store for some of the
ingredients. This stuff is delicious! Recipe courtesy of Rock Bottom
Brewery on Hennepin Avenue in downtown Minneapolis. (Sorry, it doesn't say
how much it makes but I suspect a LOT... given the quantity of cream cheese
and mayo. I just know it tasted great!)
Asiago Cheese Dip
4 oz. sundried tomatoes
4 oz. chopped green onions
4 oz. medium mushrooms, chopped
6 oz. shredded Asiago cheese
3 oz. cream cheese
1 quart sour cream
1 c. mayonnaise
Place sundried tomatoes in a bowl and cover with hot water. Soak until
completely soft (about 4 hours) and julienne. Add chopped green onions,
mushrooms and shredded Asiago cheese.
In separate bowl, combine sour cream, mayonnaise and cream cheese and blend
together. Mix in vegetable and Asiago mixture. Place in a double boiler
and stir occasionally until cheese melts.
Serve as a warm dip/spread with bread or crackers.
Rock Bottom serves this with their fresh beer bread but I'm not a baker. I
do have their recipe for beer bread if anyone wants it. It was lightly
toasted until crispy when served with this. I'd just use a sliced baguette,
toasted.
Jill