Asiago & Sun-Dried Tomato Dip

 
  • 1/3 cup sun-dried tomatoes (not in oil)
  • 1 cup boiling water
  • 1 package 8 oz. cream cheese, softened
  • 1 cup finely shredded Asiago cheese (4 ounces)
  • 8 medium green onions, thinly sliced (1/2 cup)
  • 1 cup chopped mushrooms
  • 1 1/2 cups sour cream
  • 13 dozen assorted crackers
Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop. Heat chopped tomatoes and remaining ingredients except crackers in a 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted. Spray the inside of a 1 1/2 quart slow cooker with cooking spray. Transfer tomato mixture to slow cooker. Serve dip with crackers. Dip will hold on Low heat setting for up to 2 hours. Scrape down sides of cooker with rubber spatula occasionally to help prevent the edge of dip from scorching. 

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