Asiago Dip with Crostini

Photo: Randy Mayor; Styling: Fonda Shaia

Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 29%
  • Fat: 4.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 4g
  • Carbohydrate: 19.7g
  • Fiber: 1.2g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 303mg
  • Calcium: 52mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asiago Dip with Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy