Asiago Dip with Crostini

Asiago Dip with Crostini
Photo by Randy Mayor

Ingredients

  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
  • 1 cup light mayonnaise
  • ½ cup thinly sliced green onions
  • 1 cup light mayonnaise
  • 1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
  • ½ cup thinly sliced green onions
  • ¼ cup sun-dried tomato sprinkles
  • + 8 more ingredients
    • 1 (8-ounce) carton low-fat sour cream
    • ¼ cup sliced mushrooms
    • 1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
    • 1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
    • ¼ cup sun-dried tomato sprinkles
    • 1 (8-ounce) carton low-fat sour cream
    • ¼ cup sliced mushrooms
    • 1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese

Preheat oven to 350°. Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.

View full recipe at My Recipes

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