Warm Roasted Portobello and Asiago Dip

30 16 servings, 1/16 dip each
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16 servings, 1/16 dip each

This recipe is inspired by the region of Toscana in Italy.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • 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.
  • 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.
  • Bake 15 to 20 min. or until heated through. Serve with toast slices.


Prepare using Classico di Firenze Florentine Spinach & Cheese Pasta Sauce.


  • 16 servings, 1/16 dip each

Nutritional Information

Serving Size 16 servings, 1/16 dip each
Calories 170
% Daily Value
Total fat 9g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 410mg
Carbohydrate 17g
Dietary fibre 1g
Sugars 3g
Protein 6g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 10 %DV

* 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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