WARM SUN-DRIED TOMATO DIP (Adapted from Taste of Home)
2 packages (8 oz each) cream cheese, softened (lower fat cream cheese is fine)
2 cups mayonnaise (preferably Hellman’s)
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups shredded mozzarella cheese
2 cups shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
In a food processor, combine the cream cheese, mayonnaise, onion and garlic until blended.
Stir in tomatoes and red peppers (I chopped them up in a mini food processor).
Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
Transfer to a baking dish sprayed well with non-stick cooking spray. Sprinkle the top with the remaining Parmesan cheese.
Then either refrigerate until ready to bake or bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.
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