Asiago Dip with Crostini

[Abby]

I wanted to make this (from May '99) and was wondering if it would make a huge difference if left out the sun-dried tomoto sprinkles. I have some dried sun-dried tomatoes. Does anyone know if I could use those instead by cutting them into little pieces?????????????? Help! I don't want to have to buy another product that I will only use for one recipe and will then just sit in the pantry!

[Mandy]

Abby, this is probably my favorite CL recipe! I would not leave out the sun-dried tomatoes. But I've used whole sun-dried tomatoes by cutting them into little pieces, and that worked just fine. I'd say do it that way. You'll love this recipe. http://www.cookinglight.com/bbs/smile.gif

[Abby]

Mandy - Did use the dried ones that come in a plastic bag or the ones that are packed in oil? If you used the dried ones, did you have to rehydrate them or just cut them up dry? Thanks for your input!

[Mandy]

Abby - I used the dried ones. Just keep them dried, don't rehydrate them. That should work just fine.

[andreajackson]

Where exactly would you find canned sun-dried tomatoes in the grocery? I haven't ever been able to find them?

[sedixon]

I've made the dip and I left out the tomatos (not a big fan of them). It tasted great without them, though its much better on regular french bread.

[Beth]

Would someone be kind enough to post the recipe? This was a bit before I started a new subscription, and I don't find it in any of my copied recipes. Thanks in advance.

[Mamasue]

Here you go Beth. Enjoy!

* Exported from MasterCook *

Asiago Dip With Crostini

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup Asiago Cheese or Parmesan cheese -- grated
1/4 cup mushrooms, sliced
1/4 cup sun-dried tomato sprinkles
1 carton low-fat sour cream -- (8-ounce)
1 tablespoon Asiago or Parmesan cheese -- grated
32 slices French bread baguette -- diagonally sliced & toasted

Preheat oven to 350 degrees.

Combine first 6 ingredients in a bowl; spoon intoa 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread. Yield 2 cups (serving size: 1 tablespoon dip and 1 crostino).

CALORIES 135 (29% from fat); FAT 4.4g (sat 1.3g, mono 1.4g, poly 1.4g); PROTEIN 4g; CARB 19.7g; FIBER 1.2g; CHOL 7mg; IRON 1mg; SODIUM 303mg; CALC 53mg

Source:
"May 1999, Cooking Light Annual Recipes 2000"

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[Stacey Strawn]

Andrea-
In response to your question--I've never seen canned sun-dried tomatoes, but I can tell you that the three varieties we find in our local stores--sun-dried tomatoes packed in oil (in jars), the dried variety in bags, and the sprinkles--are generally sold in the same area of the supermarket. They are almost always found in the same area as canned tomatoes. Sometimes they can also be found in the produce section with fresh tomatoes. Hope you find some on an aisle near you!!

[Peggy]

We made this dip at my CL Supper Group this weekend and loved it. However, we were wondering if anyone had made it with fat-free sour cream and/or fat-free mayonnaise. Has anyone tried either of these variations with good results?

Thanks!

Peggy

[Lchiles]

Another silly question!!! Regarding toasting the french bread. Can I just put the slices on a cookie sheet and what temperature do I use to lightly toast them in the oven. ??? I know it seems like a stupid question.....but you never know until you ask. Thanks for such an understanding board!! LaurieC

[Peggy]

LaurieC,

I just toast them under the broiler. When they look done I flip them over and toast the other side. Can't give you a time...In my experience, all broilers are a little different

Hope that helps!

Peggy

[Lchiles]

Thanks, Peggy--It turned out great.

[Wendy w]

You can put sun dried tomatoes in the blender and grind them - but not too much. In tomato season, I dry my own in the dehydrator and then grind some up for tomato sauce and paste so you can do that to make sprinkles as well. I really have to try that recipe since everyone raves about it.

Wendy