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Asiago and Sun-Dried Tomato Dip

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Betty Crocker Kitchens
Updated Oct 22, 2010
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Sun-dried tomatoes add a smoky flavor to a rich dip prepared with sour cream and two types of cheese.

Asiago and Sun-Dried Tomato Dip

  • Prep Time 15 min
  • Total 35 min
  • Servings 40
  • Ingredients 8
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Ingredients

  • 1/3 cup sun-dried tomatoes (not in oil)
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup finely shredded Asiago cheese (4 ounces)
  • 8 medium green onions, thinly sliced (1/2 cup)
  • 1 cup chopped mushrooms (3 ounces)
  • 1 1/2 cups sour cream
  • 13 dozen assorted crackers

Instructions

  • Step 
    1
    Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
  • Step 
    2
    Heat chopped tomatoes and remaining ingredients except crackers in 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
  • Step 
    3
    Spray inside of 1 1/2-quart slow cooker with cooking spray. Transfer tomato mixture to slow cooker. Serve dip with crackers. Dip will hold on Low heat setting up to 2 hours. Scrape down side of cooker with rubber spatula occasionally to help prevent edge of dip from scorching.

Nutrition

120 Calories
8g Total Fat
3g Protein
9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
70
Total Fat
8g
Saturated Fat
4g
Cholesterol
15mg
Sodium
190mg
Total Carbohydrate
9g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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