Walnut Brewery
Park Meadows
Littleton, CO
Asiago Cheese Dip
Makes 3 1/4 cups
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julieene tomatoes
1/4 cup green onions, sliced
1/4 cup mushrooms, sliced
Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze all the water out of the tomatoes, then julienne into fine strips. Combine all ingredients except tomatoes, then add the sun-dried tomatoes. Place into oven-proof container. Top with remaining 1 tbsp of Asiago cheese and bake at 350 degrees for about 15 minutes or until bubbly. Serve immediately with toasted beer bread.