Warm Roasted Portobello and Asiago Dip
1 Review(s)
30 Min
Prep : 30 Min
This recipe is inspired by the region of Toscana in Italy.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 baguette (400 g), cut into 32 slices
2
2 Tbsp. extra virgin olive oil
3
1 cup Philadelphia Cream Cheese Product
4
1-1/2 cups Classico di Toscana Roasted Portobello Mushroom Pasta Sauce
5
1-1/4 cups shredded Kraft Parmesan, Romano & Asiago Shredded Cheese, divided
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Step 1
Heat oven to 400ºF. Step 2
Brush both sides of bread slices with oil; place in single layer on baking sheet. Bake 2 to 3 min. on each side or until golden brown on both sides. Step 3
Meanwhile, mix cream cheese product, pasta sauce and 1 cup Asiago until blended; spread onto bottom of 1-L casserole dish sprayed with cooking spray. Top with remaining Asiago. Step 4
Bake 15 to 20 min. or until heated through. Serve with toast slices. Kraft Kitchen Tips!
Variation
Prepare using Classico di Firenze Florentine Spinach & Cheese Pasta Sauce.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 4.5 g
23 %
Cholesterol 20 mg
Sodium 410 mg
17 %
Carbohydrate 17 g
Fibre 1 g
Sugars 3 g
Protein 6 g
Vitamin A
8 %
Vitamin C
2 %
Calcium
10 %
Iron
10 %
Servings
16 servings, 1/16 dip each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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