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Creamy Sun-Dried Tomato Spread

This creamy, bubbly appetizer spread is sure to please. Baked to a golden brown, it gets its richness from cream cheese and mayonnaise. —Valerie Elkinton, Gardner, Kansas
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    28 servings

Ingredients

  • 2 packages (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 shredded part-skim mozzarella cheese
  • 2 cups shredded Italian cheese blend
  • 1 cup shredded Parmesan cheese, divided
  • Assorted crackers

Directions

  • Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake, uncovered, until edges are bubbly and lightly browned, 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.
Nutrition Facts
1/4 cup: 244 calories, 23g fat (8g saturated fat), 36mg cholesterol, 382mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

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