Asiago And Sun Dried Tomato Dip Recipes

ASIAGO SUN-DRIED TOMATO DIP

Steps:

• In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
• In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
• Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

SUN-DRIED TOMATO ASIAGO CHEESE DIP

Steps:

• Pre-heat oven to 350°F. Spray a small (9x5) baking dish with cooking spray.
• Add the sour cream, mayonnaise, onions, sun-dried tomatoes and 1 ½ ounces of the asiago. Mix well.
• Pour the sour cream mixture into the baking dish and sprinkle with the remaining asiago cheese. Bake for 30 minutes or until bubbly on the edges.
• Serve immediately with your favorite toasted bread, crackers or raw veggies.

ASIAGO AND SUN-DRIED TOMATO DIP

Steps:

• Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
• Heat chopped tomatoes and remaining ingredients except crackers in 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
• Spray inside of 1 1/2-quart slow cooker with cooking spray. Transfer tomato mixture to slow cooker. Serve dip with crackers. Dip will hold on Low heat setting up to 2 hours. Scrape down side of cooker with rubber spatula occasionally to help prevent edge of dip from scorching.

CHICKEN, SUN-DRIED TOMATO, AND ASIAGO QUESADILLAS WITH GREEK YOGURT DIP

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease a baking sheet with olive oil and evenly arrange 3 tortillas on top. Sprinkle half of the cheese evenly on top of each tortilla and top with sliced chicken, rosemary, and ½ cup sun-dried tomatoes. Top with remaining cheese and place a second tortilla on top of each one. Drizzle with olive oil and bake for 12 minutes. Gently flip each quesadilla and bake for an additional 5 minutes.
• Remove from oven and cool for 3-5 minutes or until cool enough to handle. Transfer to a cutting board and slice each quesadilla into 6 triangles.
• In a mini chopper or food processor combine yogurt, balsamic vinegar, red onion, garlic, basil, parsley, ½ tablespoon of reserved oil from the sun-dried tomato jar, and salt and pepper, to taste. Blend until smooth. Serve warm with quesadilla triangles.

ASIAGO SUN-DRIED TOMATO DIP

Steps:

• In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
• In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
• Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.
• Make the Most of This Recipe.
• Purchasing.
• Look for fondue pots at specialty kitchen stores and kitchen sections of large department stores.
• Did You Know?.
• Asiago cheese is a semifirm Italian cheese with a rich, nutty flavor.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

SUN DRIED TOMATO AND ASIAGO CHEESE BREAD

Steps:

• Place all ingredients into bread machine in order given.
• Bake according to bread machine directions for regular bake.

ASIAGO SUN-DRIED TOMATO DIP

Steps:

• Mix tomatoes and water; let stand 30 minutes. Drain thoroughly. Mix tomatoes, cheeses, sour cream and onions in microwave-safe container. Microwave uncovered on medium (50 percent) 3 minutes, stirring every minute, until cheese is melted. Serve in container or place in fondue pot to keep dip warm.