Post by mandie68 on Aug 4, 2006 11:15:49 GMT -5
1 cup chicken broth or water
4 oz dried tomatoes (not oil-packed)
4 8oz cartons sour cream
1 1/4 cups mayonnaise
1/2 of an 8 oz pkg cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded Asiago cheese (1 1/2 cups)
1. In a medium saucepan bring the chicken broth or water to boiling. Remove from heat and add the dried tomatoes. Cover and let stand for 5 minutes. Drain, discard the liquid, and chop the tomatoes.
2. Meanwhile, in a 4-quart slow cooker (crockpot) combine the sour cream, mayonnaise, cream cheese, mushrooms, 1 cup green onions, and Asiago cheese. Stir in the chopped tomatoes. 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 before serving and sprinkle with additional green onions. Keep warm on low-heat setting for 1 to 2 hours. Serve warm with toasted baguette slices.
makes: 28 (1/4 cup) servings
4 oz dried tomatoes (not oil-packed)
4 8oz cartons sour cream
1 1/4 cups mayonnaise
1/2 of an 8 oz pkg cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded Asiago cheese (1 1/2 cups)
1. In a medium saucepan bring the chicken broth or water to boiling. Remove from heat and add the dried tomatoes. Cover and let stand for 5 minutes. Drain, discard the liquid, and chop the tomatoes.
2. Meanwhile, in a 4-quart slow cooker (crockpot) combine the sour cream, mayonnaise, cream cheese, mushrooms, 1 cup green onions, and Asiago cheese. Stir in the chopped tomatoes. 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 before serving and sprinkle with additional green onions. Keep warm on low-heat setting for 1 to 2 hours. Serve warm with toasted baguette slices.
makes: 28 (1/4 cup) servings