Rock Bottom Brewery Asaigo Cheese Dip

This recipe was a restaurant original given to me.  This is for the full restaurant portion of this dip.  Consider cutting back this recipe for a smaller crowd.

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Rock Bottom Brewery Asaigo Cheese Dip

One bite, and you will find this dip hard to resist. 
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Rock Bottom Brewery Asaigo Cheese Dip
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 72
Calories: 255kcal


  • 1/4 pound Sun dried Tomatoe
  • 1 pound Green Onions cut in 1/4 inch slices
  • 3/4 pound Mushrooms cut into 1/4 inch slices
  • 1/2 gallon Mayonnaise
  • 1/2 gallon Sour Cream
  • 3/4 pound Asiago Cheese shredded


  • Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne 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 julienne tomatoes slowly. Makes 1 1/4 gallons.


Calories: 255kcal | Carbohydrates: 2g | Protein: 2g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 268mg | Potassium: 133mg | Fiber: 0g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 93mg | Iron: 0.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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