As many of you know, I am not a huge tomato fan. This year (after continually trying), I have added small, sweet, baby tomatoes to what I will eat. Sundried tomatoes are not an ingredient I ever cook with, so this week's recipe was a bit of a challenge. On the other hand, I will eat almost ANYTHING if there is enough cheese in it! That is how I "invented" my recipe for Asiago Cheese Tart. I tweaked and changed a recipe (Better Homes and Gardens: "Appetizers") that was for a hot dip (Asiago Cheese Dip) made in a crock pot.
First of all, I don't have a crock pot/slow cooker, nor do I have any interest in one. I am home most of the time, and can do slow cooking in my oven, or in a lovely pot on my stove. I understand the convenience for working families, but it is the LAST kitchen gadget I want to find storage for. Anyway, I decided, if I could cook this dip in a crock pot, then I could bake it in the oven or even in a tart shell. So I did both!
1/2 cup chicken or beef broth mixed with 1/2 cup water
3-4 oz. sundried tomatoes
16 oz. sour cream
1 cup asiago cheese, grated
3 oz cream cheese, cut into small pieces
3/4 cup mayo
1 cup sliced baby bella mushrooms
3 green onions, chopped
1/2 cup crumbled bacon
Bring broth and water to a boil in a small pan. Remove from heat. Add dried tomatoes, and let sit for 5 minutes. Drain, disgarding liquid, dry and chop tomatoes.
Combine all ingredients, stirring well. Place in baking dish and bake for 1 hour at 375 degrees. Serve with toasted baguette slices.
OR...blind bake a tart shell or pie crust. Spread baked dip in tart shell and bake an additional 15 minutes.
This would make a great small bite cut in smaller wedges, but we had it for dinner with a spinach-peach salad with passionfruit dressing.