Rock Bottom Brewery Asiago Cheese Dip
This recipe was supplied to the Milwaukee Journal Sentinel in 1998 by the chef of the Rock Bottom Restaurant and Brewery, Chip Fergert.
Rating
Ingredients
- 4 tablespoons sun-dried tomatoes, reconstituted in hot water
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup shredded Asiago plus extra for garnish
- ¼ cup green onions, cleaned and cut into ¼ inch pieces
- ¼ cup mushrooms (rinsed and sliced into ¼ inch pieces)
Instructions
- Squeeze all the water out of the tomatoes then julienne cut them into fine strips It is important that all water is removed and that the tomatoes are added last
- Combine all the remaining ingredients, except tomatoes and Asiago for garnish, in food processor. Blend well at low speed
- Add tomatoes and slowly mix by hand for one minute
- When ready to serve, heat through in the microwave.
- Remove from the microwave, sprinkle with Asiago cheese.
- Put under broiler until the cheese browns
Notes
Makes three cups
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