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