Rock Bottom Brewery Asiago Cheese Dip
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This recipe should be scaled down if you want to serve a few people.
1/4 pound Sundried Tomatoes
1 pound Green Onions, cut in 1/4 inch slices
3/4 pound Mushrooms, cut into 1/4 inch slices
1/2 gallon Mayonnaise
1/2 gallon Sour Cream
3/4 pound Asiago Cheese, shredded
Reconstitute sundried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms.
Squeeze water out of the tomatoes, then juilienne 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 juilienne tomatoes slowly. Makes 1 1/4 gallons.