Rock Bottom Brewery Asiago Cheese Dip Ingredients: 1/4 Lb. Sundried Tomatoes 1 lb. Green Onions, cut in 1/4 inch slices 3/4 lb. Mushrooms, cut into 1/4 inch slices 1/2 gal. Mayonnaise 1/2 gal. Sour Cream 3/4 lb. Asiago Cheese, shredded Preparation: Reconstitute sundried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then juilienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in juilienne tomatoes slowly. Makes 1 1/4 gallons.