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Asiago Dip with Crostini

By: Cooking Light magazine

"If you don't want to make crostini (little toasts), a low-fat cracker will work just fine. And while this dip is best with Asiago (ah-SY-AH-go)--a firm Italian cheese with a rich, nutty flavor--you can substitute other firm, full-flavored cheeses such as Parmesan or Romano, if desired."

Rate/Review | Read Reviews (73)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 cups

Ingredients

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Directions

Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 135 (29% from fat); FAT 4.4g (sat 1.3g, mono 1.4g, poly 1.4 g); PROTEIN 4g; CARB 19.7g; FIBER 1.2g; CHOL 7mg; IRON 1mg; SODIUM 303mg; CALC 52mg

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Reviewed on Sep. 21, 2003 by DREGINEK

EXCELLENT!! While I was at a restraunt, I had this as an appetizer and HAD to get the receipe....

Reviewed on Dec. 1, 2003 by Esmee

Supporting Member (Click to learn more about Supporting Membership)

I am always looking for an easy to make 'hot' appetizer that tastes great. I found it all in...

Reviewed on Aug. 23, 2003 by JEANNEBD

I added 3 or 4 cloves of crushed garlic... can't imagine it without it...... it is inhaled by...

Reviewed on Sep. 26, 2003 by CJBROWN32

This is the best appetizer I have had in a long time and I am famous for always trying a new...

Reviewed on Sep. 30, 2003 by DEEZER

This dip didn't have much flavor and the flavor it did have was not good. In addition, it...

Reviewed on Mar. 10, 2003 by TRACEYRAY

YUCK!! Tastes bitter and smells bad. I can't think of anything to make it better.

Reviewed on Feb. 1, 2006 by cookin'mama

And to think I almost skipped this one because I didn't know what sun dried tomato "sprinkles"...

Reviewed on Jan. 25, 2004 by NYRNOMORE

This is delicious, I could not find sun dried tomato chips I just used sun dried tomoatos that...

Reviewed on Sep. 1, 2003 by MELISSA IA

Great Recipe. I didn't add the Tomato Sprinkles and bought little Garlic Breads to serve with...

Reviewed on Mar. 5, 2008 by BaysChick

Heaven on a crostini!! The combination of tomatoes sprinkles, mushrooms and cheese were...

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