LF-Asiago Dip with Crostini

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* Exported from MasterCook *

 

Asiago Dip With Crostini

 

Recipe By : Cooking Light, May 1999

Serving Size : 32 Preparation Time :0:00

Categories : Appetizers Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup light mayonnaise

1/2 cup thinly sliced green onions

1/3 cup grated Asiago or Parmesan cheese -- (about 11/2

ounces)

1/4 cup sliced mushrooms

1/4 cup sun-dried tomato sprinkles

1 carton low-fat sour cream -- (8-ounce)

1 tablespoon grated Asiago or Parmesan cheese -- (1/4 ounce)

32 slices diagonally cut French bread baguette --

(1/2-inch-thick)

toasted -- (about 2 baguettes)

 

1. Preheat oven to 350ø.

 

2. Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole.

Sprinkle with 1 tablespoon cheese. Bake at 350ø for 30 minutes or until

bubbly. Serve with toasted bread. Yield: 2 cups (serving size: 1

tablespoon dip and 1 crostino).

 

CALORIES 135 (29% from fat); FAT 4.4g (sat 1.3g, mono 1.4g, poly 1.4g);

PROTEIN 4g; CARB 19.7g; FIBER 1.2g; CHOL 7mg; IRON 1mg; SODIUM 303mg; CALC

52mg

 

KES 5/10/99 Converted by MC_Buster

 

 

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NOTES : If you don't want to make crostini, or " little toasts " in Italian, a

low-fat cracker will work just fine. And while this dip is best with Asiago

(ah-SY-AH-go) -- a firm Italian cheese with a rich, nutty flavor -- you can

substitute other firm, full-flavored cheeses such as Parmesan or Romano, if

desired.

 

 

 

 

 

Karen S

ksonness