Asiago And Sun Dried Tomato Dip Recipes

Steps:

• In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
• In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
• Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

Steps:

• Mix tomatoes and water; let stand 10 minutes. Drain thoroughly and chop.
• Heat chopped tomatoes and remaining ingredients except crackers in 2-quart saucepan over medium-low heat, stirring frequently, until cream cheese is melted.
• Spray inside of 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 up to 2 hours. Scrape down side of cooker with rubber spatula occasionally to help prevent edge of dip from scorching.

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Steps:

• In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
• In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
• Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.
• Make the Most of This Recipe.
• Purchasing.
• Look for fondue pots at specialty kitchen stores and kitchen sections of large department stores.
• Did You Know?.
• Asiago cheese is a semifirm Italian cheese with a rich, nutty flavor.

Steps:

• Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the romaine and 1/4 teaspoon salt and pulse until finely chopped.
• Add the asiago and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Steps:

• In food processor with knife blade attached, finely chop tomatoes with oil. Add beans, parmesan cheese, and water, and blend until smooth. Add basil; pulse just until combined.
• Serve with pita chips.

Steps:

• Mix all the above together.
• Chill and serve with crackers and veggies.

Steps:

• Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Sauté for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes.
• Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top.
• For additional flavour you can add Kalamata olives (pitted) to the pan and sauté with sun dried tomatoe mixture.

Steps:

• In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully to ensure that it doesn't boil over.
• Stir in bouillon and asiago cheese with whisk until dissolved.
• Add cornstarch mixture and simmer until sauce is thickened, stirring constantly.
• Mix in the sun-dried tomatoes and set aside.
• Cook pasta as directed.
• Cook bacon in until evenly brown, drain and crumble.
• Melt butter in large saucepan over medium heat. Saute red onion until softened and translucent.
• Stir in garlic and cooked bacon and cook for 2 minutes.
• Stir un green onions, chicken and remaining 1 cup of cream.
• Cook, stirring constantly until cream is heated through.
• Add asiago cream sauce and heat through.
• Toss with pasta until evenly coated and sprinkle with chopped parsley.

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.