Recipes

Rock Bottom Brewery Asaigo Cheese Dip

January 14, 2021  Online Recipe Guide Avatar
Description This recipe should be scaled down if you want to serve a few people.
Ingredients
At a glance
Course
Appetizers
Source
Copykat Recipe
1/4 Lb. Sun dried Tomatoes
1 lb. Green Onions, cut in 1/4 inch slices
3/4 lb. Mushrooms, cut into 1/4 inch slices
1/2 gal. Mayonnaise
1/2 gal. Sour Cream
3/4 lb. Asiago Cheese, shredded
Methods/steps
Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in julienne tomatoes slowly. Makes 1 1/4 gallons.

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