 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I found this hunting online for something special for Mother's Day. It has become a family staple, even beating out some of my mom's dip, and she is an amazing cook. I love to make a lot and then put the leftovers on chicken and/or pasta the next day. If you have trouble finding the Asiago cheese I use a bagged cheese blend. Walmart calls it Italian Blend. Also, if you can't find 'sun dried tomato sprinkles' you can just buy sun dried tomatoes and mince them. Ingredients:
1 cup light mayonnaise |
1/2 cup thinly sliced green onion |
1/3 cup grated asiago cheese or 1/3 cup parmesan cheese |
1/4 cup sliced mushrooms |
1/4 cup sun-dried tomato |
1 (8 ounce) carton low-fat sour cream |
1 tablespoon grated asiago cheese or 1 tablespoon parmesan cheese |
32 slices french baguettes, toasted and sliced diagonally |
Directions:
1. Pre-heat oven to 350.
2. Combine first 6 ingredients in a bowl.
3. Spoon into a 1-qt casserole dish.
4. Sprinkle with 1 tablespoon cheese.
5. Bake at 350 for 30 minutes or until bubbly.
6. Serve with toasted bread.
|
|