ingredients

• 1  cup  chicken broth or water
• 4  ounces  dried tomatoes (not oil-packed)
• 2  16-ounce cartons  dairy sour cream
• 1 1/2  cups  finely shredded Asiago cheese (6 ounces)
• 1 1/4  cups  mayonnaise
• 1/2  of an 8-ounce package  cream cheese, cut up
• 1  cup  sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
• 1  cup  thinly sliced green onions
•     Thinly sliced green onions
•     Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted

directions

1. In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1 1/4 cups).

2. Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine sour cream, the 1 1/2 cups Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green onions. Stir in chopped tomatoes.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with toasted cheese-topped baguette slices. Makes 7 cups.

Test Kitchen Tip: To rehydrate dried mushrooms, place the dried mushrooms in a small bowl. Add enough boiling water to cover; let stand for 30 minutes. Drain mushrooms, squeezing out any excess liquid. Coarsely chop mushrooms.