SUN-DRIED TOMATO DIP (Adapted from Taste of Home)

This dip is delicious – makes a large amount though, so be prepared. Perfect for serving a hungry tailgate crowd.
2 pkgs (8 ounces each) cream cheese, softened
2 cups mayonnaise
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers

In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended.

Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.

Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.

Bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned (or you can heat on your grill). Serve with crackers or chips. It’s yummy!

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