Asiago Cheese Dip

Yield: 3 cups
Time: 30 – 60 minutes

¼ c sun-dried tomatoes
1 c mayonnaise
1 c sour cream
½ c shredded asiago cheese, plus more for garnish
¼ c green onion, chopped
½ c mushrooms, chopped

Directions

Sweat chopped mushrooms in a skillet over medium heat with some olive oil and a pinch of kosher salt.  Cook mushrooms until most of their moisture is released.  They will shrink considerably in size.  Set aside.  Fine julienne tomatoes.  Combine mayonnaise, sour cream, cheese, and green onions and mix well.  Add tomatoes and mushrooms.

Spread into a small casserole dish.  Top with reserved cheese.  Bake at 400°F for 20-25 minutes.  Mixture will should be bubbly and golden brown.  Serve immediately.

Alternate cooking method

Place mixture in small crock pot or fondue dish and allow to heat for 45-60 minutes before serving.  Mixture will eventually separate and oil will pool on top if left on heat, so eat quickly.