Asiago Cheese Dip

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions sliced
1/4 cup mushrooms sliced

Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze all the water out of the tomatoes, then julienne into fine strips. Combine all ingredients except tomatoes, then add the sun-dried tomatoes.

Place into oven-proof container. Top with remaining 1 tbsp of Asiago cheese and bake at 350° F. for about 15 minutes or until bubbly.

Serve immediately with toasted bread or bagel chips.

Makes 3 1/4 cups