This rich, bubbly spread is sure to please. It’s thick yet creamy enough to spread, and the sun-dried tomatoes make it stand out from other dips of its kind.
—VALERIE ELKINTON GARDNER, KS
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 28 SERVINGS (1/4 CUP EACH)
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 (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers
1. 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.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.