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Asiago Dip with Crostini

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 2 cups (serving size: 1 tablespoon dip and 1 crostino)

Ingredients

  • 1 cup light mayonnaise
  • 1/2 cup thinly sliced green onions
  • 1/3 cup (about 1 1/2 ounces) 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 (1/4 ounce) grated Asiago or Parmesan cheese
  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Nutrition Information

  • calories 135
  • caloriesfromfat 29 %
  • fat 4.4 g
  • satfat 1.3 g
  • monofat 1.4 g
  • polyfat 1.4 g
  • protein 4 g
  • carbohydrate 19.7 g
  • fiber 1.2 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 303 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 350°.

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