Follow these steps for perfect results
light mayonnaise
green onions
thinly sliced
Asiago cheese
grated
mushrooms
sliced
sun-dried tomato sprinkles
low-fat sour cream
Asiago cheese
grated
French bread baguette
diagonally cut, toasted
Preheat oven to 350°F (175°C).
In a bowl, combine light mayonnaise, green onions, grated Asiago or Parmesan cheese, sliced mushrooms, and sun-dried tomato sprinkles.
Add low-fat sour cream to the mixture and stir well to combine.
Spoon the mixture into a 1-quart casserole dish.
Sprinkle the top with 1 tablespoon of grated Asiago or Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until the dip is bubbly and golden brown.
While the dip is baking, toast the diagonally cut French bread baguette slices until golden brown.
Serve the warm Asiago dip with the toasted bread slices immediately.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
Broil for the last few minutes for a golden-brown top.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve in the casserole dish surrounded by the toasted crostini.
Serve warm with a variety of breads and crackers.
Garnish with fresh parsley.
Light and crisp white wine
Discover the story behind this recipe
Common appetizer in Italian-American cuisine.
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