Best 18 Asiago Dip Recipes

HOT ASIAGO AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

ASIAGO CHEESE AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

HOT ASIAGO DIP

Steps:

• Place the cottage cheese and cream cheese in a blender or bowl of a food processor. Blend until smooth. Add the mustard, Asiago cheese, green onions, and jalapeno pepper, and blend until thoroughly mixed, about 30 seconds. Scoop into a 2 cup microwavable dish.
• Place in the microwave, and cook on High until heated through, about 3 minutes. Serve immediately.

SPINACH ARTICHOKE ASIAGO DIP

Steps:

• shred or chop blanched or frozen spinach in a blender or food processor.
• chop artichoke hearts into quarters if they are larger than a thumb.
• mix everything together in a medium sized bowl.
• add salt, pepper to your taste.
• add more shredded cheese to your taste.
• best made a day ahead of time to let flavors meld together.

ASIAGO DIP

Steps:

• Combine cream cheese, sour cream, and asiago cheese in a microwave-safe bowl (or you can do this over the stovetop, as you prefer - melt down the cheeses and mix well).
• Heat for 1 minute in microwave, remove, and stir well. Repeat until the cheeses have melted down and the mixture is well combined, about 3 minutes.
• Add paprika, garlic powder, onion powder, black pepper, and sun-dried tomatoes, and mix well.
• Serve in a mini crockpot set on warm, or in a fondue dish over a lit candle, to keep warm. Excellent with bread cubes, veggies, and baked potato wedges!

TOASTED BEER BREAD WITH ASIAGO DIP

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir in beer just until moistened. Fold in cheese and onions. Transfer to four greased 5-3/4x3x2-in. loaf pans. Brush with 2 tablespoons butter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush tops with remaining butter., Remove loaves to a cutting board; cut each into six slices. Place cut side down on ungreased baking sheets. Broil 4 in. from the heat for 2-3 minutes on each side or until toasted. Remove to wire racks to cool., In small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a large bowl, combine the sour cream, mayonnaise, cheese, mushrooms, onions, pepper flakes and tomatoes. Transfer to a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until heated through. Serve warm with toast.

ASIAGO SUN-DRIED TOMATO DIP

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.

ROASTED GARLIC-ASIAGO DIP WITH CHEESE CRACKERS

Steps:

• Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
• Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
• Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.

CRAB ASIAGO ARTICHOKE DIP

Steps:

• chop or lightly blender everthing together except 8 oz of asiago cheese. Then Heat(low) and stir together in large pot for 1/2 hour, place in fridge over night. when ready to serve scoop into large baking dish and Bake at 350 for 40 min. Sprinkle the 8 oz remaining asiago cheese on top and serve.

ROASTED GARLIC-ASIAGO DIP WITH HOMEMADE CRACKERS

Steps:

• For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed.
• For the crackers: In a small bowl combine the Asiago and cayenne.
• Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.
• Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing.
• Eat right away or store in an airtight container.
• In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
• In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
• Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.

WALNUT BREWERY ASIAGO CHEESE DIP

Steps:

• Reconstitute sun-dried tomatoes in hot water.
• Clean, rinse and slice green onions and mushrooms.
• Squeeze all the water out of the tomatoes, then julieene into fine strips.
• Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
• Place into an oven-proof container.
• Top with remaining 1 T. of Asiago cheese.
• Bake at 350 for about 15 minutes or until bubbly.
• Serve immediately with toasted beer bread.

ASIAGO AND SUN-DRIED TOMATO DIP

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.

WARM KALE-AND-ASIAGO DIP

Steps:

• Preheat oven to 350°.
• Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
• Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
• Stir together cream cheese and mayonnaise in a large bowl until smooth.
• Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
• Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
• Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.

ASIAGO CHEESE DIP

Steps:

• Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns.

ASIAGO SUN-DRIED TOMATO DIP

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.

ASIAGO DIP

Steps:

• 1. Pre-heat oven to 375
• 2. Cook bacon until crisp, crumble and set aside
• 3. Prepare the bread by slicing off the top part of the loaf and using a knife carefully cut a circle inside the loaf about 1/2 and inch from the side ( be careful not to cut to deep, as this loaf will be your serving bowl). Cut the top and the piece you removed from the inside of the loaf into bite size pieces and place on a baking sheet along with the bread bowl. Toast in the oven for about 15 minutes.
• 4. Mix together in a large glass bowl Cheeses, Mayo, Sour cream, Green onion, Garlic, Bacon and S&P. Microwave on high for 4-6 minutes stirring after each minute until hot and all the cheese has melted. Pur into the warm bread bowl and serve with the toasted bread. When the dip is gone tear the bread bowl into pieces and enjoy......

ASIAGO DIP

Steps:

• Preheat oven to 350. Mix all ingredients together and put in a pie plate. Bake for 30 minutes or until bubbly. Serve with bread, chips or pita.