ASIAGO AND SUN-DRIED TOMATO DIP

Asiago and Sun-Dried Tomato Dip image

Sun-dried tomatoes add a smoky flavor to a rich dip prepared with sour cream and two types of cheese.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 40

Number Of 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

Steps:

Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
Heat chopped tomatoes and remaining ingredients except crackers in 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
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 Facts : Calories 120, Carbohydrate 9 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg