Thursday, May 17, 2012

Sun-Dried Tomato Spread


2 packages (8 ounces each) softened cream cheese
2 cups mayonnaise
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
1/4 cup finely chopped onion
4 minced garlic cloves
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers


Preheat oven to 350 degrees.

Combine the cream cheese, onion, mayo, and garlic until blended together. Stir the red peppers and tomatoes into the mixture. Next stir in ¾ cup of Parmesan cheese, the mozzarella cheese, and the Italian cheese blend. 
Place the mixture in a greased 13-in x 9-in baking dish. Sprinkle the rest of the Parmesan cheese over the top and bake, uncovered for 18-22 minutes, or until the edges of the dish are lightly brown and bubbly.
Serve with crackers. 


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