Asiago Cheese Dip
4 T. sun-dried tomatoes, reconstituted in hot water
1 C. mayonnaise
1 C. sour cream
1/2 C. shredded asiago cheese + 3 T. for garnish
1/4 C. chopped green onions
1/4 C. canned mushrooms chopped and drained
Squeeze out all water from the tomatoes, then julienne cut into fine strips.
Combine mayonnaise, sour cream, asiago cheese, green onions. Blend in food processor. Add tomatoes and mushrooms. Spread into a small casserole dish. Top with remaining asiago cheese.
Bake at 400°F. for 20 -25 minutes. Mixture should be bubbly and golden brown.
Serve with crackers.