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Recipe: Asiago Cheese and Kalamata Dip (using feta and sour cream, Greek)

Appetizers and Snacks
ASIAGO CHEESE AND KALAMATA DIP

1/3 cup feta cheese, crumbled
1/4 cup parsley, chopped fine
1/4 cup Kalamata olive, pitted and chopped
1/4 cup pimientos, chopped fine
14 ounces sour cream
6 ounces Asiago Cheese, grated
1 teaspoon granulated garlic
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs

Preheat oven to 350 degrees F.

Mix first 7 ingredients in a bowl. Transfer to a bowl or casserole that can go in the oven. Sprinkle with bread crumbs and parmesan cheese.

Bake at 350 degrees F until golden brown on top and mixture starts to bubble.

SERVING SUGGESTION:
George Kyrtatas: "This dish is one of my favorite party dishes. I like to prepare this dish and the put it into a fondue. After I put the dip into the fondue I top it with parmesan cheese and a little bread crumbs and with cooking torch, I cook the top a little. Then I pour 1/2 a shot of brandy on top and light it on fire. This gives a great presentation. I also like to serve this with the Mediterranean pita chips, rather than traditional breads or chips."

Makes 4 cups
Source: My Big Fat Greek Feast by George Kyrtatas
MsgID: 3157999
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 04-17-15 Recipe Swap
Board: Daily Recipe Swap at Recipelink.com
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