From the archive: E88

Walnut Brewery Asiago Cheese Dip

The Boulder brewpub dip Jill brings to every homegate: a baked bowl of mayo, sour cream and Asiago that gets scraped clean before the burgers come off the grill.

What you need

• 1 cup mayonnaise

• 1 cup sour cream

• 1/2 cup shredded Asiago cheese, plus 1 tablespoon for the top

• 1/4 cup julienned sun-dried tomatoes

• 1/4 cup sliced green onion

• 1/4 cup sliced mushrooms

• Toasted beer bread, for dipping

How to make it

1. Soak the sun-dried tomatoes in hot water until soft, squeeze them dry and slice into thin strips.

1. Slice the green onions and mushrooms.

1. Stir the mayo, sour cream, 1/2 cup Asiago, green onion and mushrooms together, then fold in the tomatoes.

1. Spoon it all into an oven-safe dish and sprinkle the reserved Asiago on top.

1. Bake at 350°F for about 15 minutes, until bubbly.

1. Serve hot with toasted beer bread, and stand guard by the bowl.

Get the full recipe

Copycat recipe by Diana Adcock on Food.com. As featured in E88.

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