Asiago Cheese Dip

1 cup chicken broth or water
4 oz. dried tomatoes (not oil-packed)
4 - 8 oz. cartons sour cream
1 1/4 cups mayonnaise
1/2 an 8 oz. package of cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded asiago cheese
Thinly sliced green onions
Toasted baguette slices

In a medium saucepan bring the chicken broth or water to a boil. Remove from heat and add the dried tomatoes. Cover and let stand 5 minutes. Drain, discard the liquid, and chop the tomatoes (makes about 1 1/4 cups.)

In a 3-4 quart crock pot, combine the sour cream, mayo, cream cheese, mushrooms, 1 cup green onions and asiago cheese. Stir in the chopped tomatoes. Cover and cook on low for 3-4 hours or on high for 1 1/2 to 2 hours. Stir before serving and sprinkle with additional green onions. Keep warm on low heat setting for 1 to 2 hours. Serve warm with toasted baguette slices.

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