Ingredients
  • 1   cup chicken broth or water
  • 4   ounces dried tomatoes (not oil-packed)
  • 2  16  ounce carton dairy sour cream
  • 1 1/2  cups finely shredded Asiago cheese (6 ounces)
  • 1 1/4  cups mayonnaise
  • 1/2 8  ounce package cream cheese, cut up
  • 1   cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
  • 1   cup thinly sliced green onions
  •  Thinly sliced green onions
  •  Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
Related Video
Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

Directions
1. 
In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1-1/4 cups).
2. 
Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green onions. Stir in chopped tomatoes.
3. 
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with toasted cheese-topped baguette slices. Makes 7 cups.

Tip

  • Test Kitchen Tip:

    To rehydrate dried mushrooms, place the dried mushrooms in a small bowl. Add enough boiling water to cover; let stand for 30 minutes. Drain mushrooms, squeezing out any excess liquid. Coarsely chop mushrooms.

Note

  • Nutrition Facts per 1/4 cup dip:

    196 cal., 19 g total fat (8 g sat. fat), 29 mg chol., 269 mg sodium, 4 g carb., 1 g dietary fiber, 4 g protein.

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