"Those who forget the pasta are condemned to reheat it."--Unknown

Asiago Dip with Crostini Recipe

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This recipe for Asiago Dip with Crostini, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Monday, October 18, 2004

Category:
Category:

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

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

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If you don't want to make crostini (little toasts), a low-fat cracker will work just fine. And while this dip is best with Asiago (ah-SY-AH-go)--a firm Italian cheese with a rich, nutty flavor--you can substitute other firm, full-flavored cheeses such as Parmesan or Romano, if desired.

 

 

 

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