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Home | Appetizers | Rock Bottom Brewery Asiago Cheese Dip Rock Bottom Brewery Asiago Cheese Dip Notes: This recipe should be scaled down if you want to serve a few people. Ingredients: 1/4 Lb. Sundried Tomatoes 1 lb. Green Onions, cut in 1/4 inch slices 3/4 lb. Mushrooms, cut into 1/4 inch slices 1/2 gal. Mayonnaise 1/2 gal. Sour Cream 3/4 lb. Asiago Cheese, shredded Preparation: Reconstitute sundried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then juilienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in juilienne tomatoes slowly. Makes 1 1/4 gallons. Disclaimer: FreebieRecipes.com is not sponsored, endorsed, or affiliated with any recipe source. FreebieRecipes.com disclaims using any copyright or trademark. Our recipes are not exact recipes of their restaurant counterparts. We hope you find each quick and easy recipe to be as similar to the originals as we have. All restaurant names are trademarks of their respective owners. FreebieRecipes.com does not use any actual restaurant recipes. © 2009FreebieRecipes.com - Restaurant recipes that you can make at home!