mini crock pot asiago cheese dip

How To Make mini crock pot asiago cheese dip

• 
  1

  In a small saucepan, broth broth to boiling. Remove from heat. Add dried tomatoes; cover & let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes in food processor. You should have approx. 1 1/4 C.
• 
  2

  Meanwhile, in a 3 1/2 - 4 qt crock pot, combine sour cream, asiago cheese, mayo, cream cheese, mushrooms & green onions. Stir in tomatoes.
• 
  3

  Cover & cook on LOW for 3 - 4 hours or on HIGH for 1 1/2 - 2 hours. Stir well before serving.
• 
  4

  Meanwhile, make crostini. Preheat oven to 350 degrees F. Cut baguette in 1/2" thick slices on a bias. Once you have them arranged on cookie sheet, brush with olive oil, then rub garlic clove on bread rounds & sprinkle with more asiago cheese. Heat in oven until just toasted (keep a close eye on these since you don't want them to burn). NOTE: To save time....instead of rubbing a garlic clove over the bread, you can sprinkle a little garlic powder on it.
• 5

  Keep dip warm in crock pot on LOW for up to 2 hours.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card