Nutrition per serving may change if servings are adjusted.
1 cup chicken broth or water
4 ounces dried tomatoes (not oil-packed)
2 (16 ounce) containers light sour cream
1 cup finely shredded Asiago cheese (4 ounces)
1¼ cups light mayonnaise or salad dressing
1 cup sliced fresh mushrooms or 1 ounce dehydrated dried mushrooms, such as porcini, shiitake, chanterelle, and/or oyster, coarsely chopped (see Tips)
1 cup thinly sliced green onions (8)
½ (8 ounce) package light cream cheese (Neufchatel), cut up
Thinly sliced green onions
Whole grain baguette-style French bread slices, toasted (see Tips)
In a small saucepan, bring broth to boiling. Remove from heat. Add tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1¼ cups).
Meanwhile, in a 3½- or 4-quart slow cooker, combine sour cream, Asiago cheese, mayonnaise, mushrooms, the 1 cup green onions, and the cream cheese. Stir in tomatoes.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1½ to 2 hours.
Stir well before serving. Sprinkle dip with additional green onions and serve with toasted bread slices. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.
Tips: 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.
To toast bread slices, preheat broiler. Place bread slices on a large baking sheet. Broil 3 to 4 inches from heat for 2 to 3 minutes or until toasted, turning once.