Yield: 2 cups (23 servings, serving size: 1 tablespoon dip and 1 crostino)
Ingredients :
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago cheese, or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago, or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
Method :
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole.
3. Sprinkle with 1 tablespoon cheese.
4. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.
Nutritional Facts :
Calories 135 (29% from fat);
Fat 4.4g (sat 1.3g,mono 1.4g,poly 1.4g);
Iron 1mg;
Cholesterol 7mg;
Calcium 52mg;
Carbohydrate 19.7g;
Sodium 303mg;
Protein 4g;
Fiber 1.2g
Source: Cooking Light, MAY 1999
Formatted by : Chupa Babi
