Cheesy Sun-Dried Tomato Dip

Walnut Brewery Asiago Cheese Dip Recipe

🕒 Prep Time: 15 minutes
🕒 Cook Time: 15 minutes
🕒 Total Time: 30 minutes

Description:

This irresistible Asiago Cheese Dip is a delightful replica of the one served at the renowned Walnut Brewery in Littleton, Colorado. With its creamy texture and savory flavors, it’s the perfect accompaniment to baked potatoes, adding a burst of cheesy goodness to every bite.

Recipe Category:

< 30 Minutes

Keywords:

Oven, Cheese Dip, Appetizer, Copycat Recipe

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup Asiago cheese, grated
• 1 cup Asiago cheese, shredded
• 1/4 cup sun-dried tomatoes, reconstituted and drained
• 1/4 cup green onions, sliced
• 1/4 cup mushrooms, cleaned and sliced

Nutrition Facts (per serving):

• Calories: 163.5
• Total Fat: 15.3g
• Saturated Fat: 8.8g
• Cholesterol: 39.9mg
• Sodium: 157.2mg
• Total Carbohydrates: 5.5g
• Fiber: 0.8g
• Sugar: 4.7g
• Protein: 2.5g

Note: Nutritional values are approximate and may vary depending on ingredients used.

Yield:

Makes approximately 3 cups of dip.

Instructions:

1. Reconstitute Sun-Dried Tomatoes:

   • Begin by placing the sun-dried tomatoes in a bowl and covering them with hot water. Let them soak for a few minutes until they become plump and tender. Once rehydrated, drain any excess water and set aside.

2. Prepare Green Onions and Mushrooms:

   • Wash the green onions and mushrooms thoroughly under cold water. Trim the roots off the green onions and discard any wilted outer layers. Slice both the green onions and mushrooms into thin pieces, ensuring they are clean and ready to use.

3. Julienne Sun-Dried Tomatoes:

   • Take the rehydrated sun-dried tomatoes and gently squeeze out any remaining water. Then, using a sharp knife, julienne the tomatoes into fine strips. This will enhance their texture and make them easier to incorporate into the dip.

4. Combine Ingredients:

   • In a mixing bowl, combine the mayonnaise, sour cream, grated Asiago cheese, sliced green onions, and sliced mushrooms. Mix well until all the ingredients are thoroughly incorporated.

5. Add Sun-Dried Tomatoes:

   • Once the base mixture is well combined, fold in the julienned sun-dried tomatoes. Make sure they are evenly distributed throughout the dip, adding a burst of sweet and tangy flavor to every spoonful.

6. Transfer to Oven-Proof Container:

   • Preheat your oven to 350°F (175°C). Prepare an oven-proof container by greasing it lightly or lining it with parchment paper. Transfer the Asiago cheese dip mixture into the container, spreading it out evenly.

7. Top with Shredded Asiago Cheese:

   • Sprinkle the top of the dip with the remaining shredded Asiago cheese, adding an extra layer of cheesy goodness. This will create a golden, bubbly crust as the dip bakes in the oven.

8. Bake Until Bubbly:

   • Place the assembled dip in the preheated oven and bake for approximately 15 minutes, or until the edges are golden brown and the dip is hot and bubbly. Keep an eye on it to prevent over-browning.

9. Serve Hot:

   • Once baked to perfection, remove the Asiago cheese dip from the oven and let it cool slightly before serving. Garnish with fresh herbs or additional sliced green onions if desired. Serve immediately with toasted beer bread or your favorite dippers.

Enjoy this delicious Walnut Brewery-inspired Asiago Cheese Dip as a crowd-pleasing appetizer at your next gathering or as a flavorful topping for baked potatoes. Its creamy texture and rich flavors are sure to be a hit with cheese lovers of all ages! 🧀🥖